Lentil Pilaf

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Four 3-ounce servings

Lentils are the highlight of this dish, which becomes a bed for vegetables and protein.  

Ingredients

¼ cup olive oil
¼ cup diced carrots
¼ cup diced onions
¼ cup diced celery
½ lb. tri-color lentils
¼ cup lemon juice and zest
1 clove garlic, minced
Water as needed

Steps

  1. In large saucepan, heat oil. Add carrots, onions and celery; sauté for 5 minutes. Add lentils, sauté for another 5 minutes.
  2. Add garlic, lemon juice and lemon zest, and just enough water to cover. Cover and simmer for 20 minutes, stirring occasionally, until lentils are tender but not mushy.
  3. Remove from heat and hold at 135°F for service. To serve, place 3 ounces lentils, as bed, on warm plate. Top with protein and vegetables of your choices and serve.
Source: Whittier Health Network

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources