Name: Fadi’s Mediterranean Grill - Memorials Lentils Recipe
Cook time: 50 min
Total time: 50 min
Yield: 12 servings
Ingredients: 3 cups dry brown or green lentils; 6 cups water (for cooking lentils); 2 pieces bay leaves; 4 pieces garlic cloves (peeled, smashed); 2 tbs kosher salt; 1 tsp black pepper; 0.5 cups extra-virgin olive oil; 0.25 cups red wine vinegar; 2 tbs Dijon mustard; 0.75 cups chopped fresh parsley; 1 cups diced red onion (optional); 2 cups crumbled feta or goat cheese (optional); 1 cups toasted sunflower seeds or chopped walnuts (optional); 12 pieces lemon wedges (for serving); 2 pieces large disposable serving trays or cambro pans (approx. 4.5 L capacity); 4 pieces disposable serving utensils; 2 pieces ice or insulated carriers (if transporting hot/cold)

Method

Lentil Grain Pack (Makes ~12 servings)

Rinse and Sort

Put the 3 cups of dry lentils in a large bowl or colander. Rinse thoroughly under cold running water, removing any debris or damaged lentils. Drain well.

Simmer Lentils

In a heavy-bottomed pot, combine rinsed lentils, 6 cups water, bay leaves, 4 smashed garlic cloves, and 1 tablespoon of the kosher salt. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover partially, and simmer until lentils are tender but not falling apart, about 20–25 minutes. Begin checking at 18 minutes for doneness.

Finish and Season

When lentils are tender, remove from heat. Discard bay leaves and garlic cloves (or mince garlic into the lentils if you want more garlic flavor). Stir in the remaining 1 tablespoon kosher salt and 1 teaspoon black pepper. Taste and adjust seasoning if needed. If lentils have excess cooking liquid, drain, reserving some liquid to adjust consistency later.

Cool for Transport or Service

Spread lentils in a shallow pan to cool slightly if they will be used cold or at room temperature. If serving hot, transfer to pre-warmed serving pans or insulated carriers immediately to keep them at serving temperature.

Flavoring & Toppings (for office service)

Make Dressing

In a bowl, whisk together 0.5 cup extra-virgin olive oil, 0.25 cup red wine vinegar, 2 tablespoons Dijon mustard, and a pinch of salt and pepper. Taste and adjust acidity or oil as needed. This dressing will lightly dress the lentils for flavor during service.

Combine for Salad (optional)

If serving lentils as a salad, fold in the dressing to the warm (or cooled) lentils so they absorb flavor: use roughly half the dressing for a light coating and reserve the rest for guests to add. Stir in 0.75 cup chopped parsley and up to 1 cup diced red onion if using. Transfer to serving trays and garnish with 2 cups crumbled feta or goat cheese and 1 cup toasted seeds or nuts on the side so guests can add as desired.

Serve Hot Option

If serving hot as a side, simply drizzle a little of the dressing or 2–3 tablespoons of olive oil over the warm lentils, finish with chopped parsley, and provide lemon wedges for squeezing at the table.

Office Pack Serving & Storage

Portion & Pack: Divide the prepared lentils into the two large serving trays (or cambro pans) leaving space for garnishes and mixing. Label trays with reheating or storage instructions if delivering to multiple offices.

Transport: If transporting hot, keep in insulated carriers and set target holding temperature above 60°C (140°F). If delivering chilled, cool lentils quickly to 4°C (40°F) or below and transport on ice in insulated carriers.

Serving: Provide 4 disposable serving utensils and small serving bowls or plates. Offer optional toppings (cheese, nuts, extra dressing, lemon wedges, diced onion) in separate containers for guests to customize their portions.

Storage & Leftovers: Refrigerate any leftover lentils within 2 hours in airtight containers. They will keep 3–4 days refrigerated. Reheat gently on stovetop with a splash of water or broth, or serve cold as a salad.