Lamb and lentil Greek power bowl
Chef
Laura Inukai
Hospital
St. John's Health
Prep time
45 minutes
Cook time
5 minutes
Yield
100 servings
Recipe type
Plant Forward
Award
Finalist
Image
ingredients
Ingredients
15 cups (3 3/4 quarts) lentils
12 1/2 pounds local organic grape tomatoes, rinsed (Vertical Harvest) (2 ounces per serving)
20 organic cucumbers, rinsed, divided (1 1/2 ounces per serving)
12 1/2 pounds organic baby carrots, rinsed (St. John’s garden grown) (2 ounces per serving)
20 medium red onions, divided (about 1/2 ounce per serving)
40 cups (10 quarts) organic farro (each bowl will have about 12 ounces of wet farro by weight)
20 pounds organic button mushrooms
3 3/4 cups organic extra virgin olive oil, divided
9 1/3 pounds local 4-H ground lamb
3 tablespoons and 1 teaspoon dried oregano
1 cup and 2 tablespoons organic finely minced garlic (Haderlie Farms), divided
1/4 cup and 1 tablespoon red wine vinegar
20 cups (about 9 2/5 pounds by weight) organic full-fat Greek yogurt
6 1/4 pounds crumbled organic feta (1 ounce per dish)
12 1/2 pounds local organic grape tomatoes, rinsed (Vertical Harvest) (2 ounces per serving)
20 organic cucumbers, rinsed, divided (1 1/2 ounces per serving)
12 1/2 pounds organic baby carrots, rinsed (St. John’s garden grown) (2 ounces per serving)
20 medium red onions, divided (about 1/2 ounce per serving)
40 cups (10 quarts) organic farro (each bowl will have about 12 ounces of wet farro by weight)
20 pounds organic button mushrooms
3 3/4 cups organic extra virgin olive oil, divided
9 1/3 pounds local 4-H ground lamb
3 tablespoons and 1 teaspoon dried oregano
1 cup and 2 tablespoons organic finely minced garlic (Haderlie Farms), divided
1/4 cup and 1 tablespoon red wine vinegar
20 cups (about 9 2/5 pounds by weight) organic full-fat Greek yogurt
6 1/4 pounds crumbled organic feta (1 ounce per dish)
preparation
Instructions
1. Cook the lentils in water like pasta until done, about 20 to 25 minutes. You can use broth or stock for more flavor.
2. Cut the grape tomatoes in half lengthwise and set aside for the bowl. Stripe 13 cucumbers with a peeler, cut in half lengthwise then slice into 1/8 inch semi-circles, and set aside for the bowl. Cut the baby carrots into bite-size discs, about 1/8 inch thick, and set aside for the bowl. Cut the red onion in half end-to-end, julienne half, and set aside for the bowl, dice the rest (10 onions) for the lamb-lentil mixture.
3. Cook the farro in water like pasta until done, about 30 minutes. You can use broth or stock. Optionally, mix in 1 cup of extra virgin olive oil to prevent the farro from sticking together.
4. Pulse the mushrooms in a food processor until they resemble ground meat. Depending on the size of your food processor, you may need to do this in several batches.
5. Heat a large pan until hot, add 1 cup of olive oil then add the diced onion and all of the mushrooms. Continue to cook until all moisture has cooked off, which will vary depending on the size of your pan (approximately 1 or more hours). The mixture should resemble cooked ground meat.
6. While the mushrooms cook, make your cucumber yogurt sauce. Roughly chop the remaining 7 cucumbers. Pulse in a food processor until a liquid forms but there are still some small chunks. Squeeze out any moisture with a nut bag or cheesecloth (best to let sit overnight). Add this to the yogurt along with 2 tablespoons of minced garlic, all the red wine vinegar, and 1.5 cups of extra virgin olive oil. You can add salt and pepper to taste if you would like.
7. Add the oregano and 1 cup of garlic to the cooked mushrooms.
8. Cook the lamb separately using 1/4 cup oil and pour off any fat when done cooking. Add the lamb to the mushroom mixture and mix until all is well incorporated. Add salt and pepper to taste.
9. Serve a heaping 4-ounce volume scoop, or about 4 ounces by weight, of the lamb/lentil mixture topped with the yogurt sauce.
2. Cut the grape tomatoes in half lengthwise and set aside for the bowl. Stripe 13 cucumbers with a peeler, cut in half lengthwise then slice into 1/8 inch semi-circles, and set aside for the bowl. Cut the baby carrots into bite-size discs, about 1/8 inch thick, and set aside for the bowl. Cut the red onion in half end-to-end, julienne half, and set aside for the bowl, dice the rest (10 onions) for the lamb-lentil mixture.
3. Cook the farro in water like pasta until done, about 30 minutes. You can use broth or stock. Optionally, mix in 1 cup of extra virgin olive oil to prevent the farro from sticking together.
4. Pulse the mushrooms in a food processor until they resemble ground meat. Depending on the size of your food processor, you may need to do this in several batches.
5. Heat a large pan until hot, add 1 cup of olive oil then add the diced onion and all of the mushrooms. Continue to cook until all moisture has cooked off, which will vary depending on the size of your pan (approximately 1 or more hours). The mixture should resemble cooked ground meat.
6. While the mushrooms cook, make your cucumber yogurt sauce. Roughly chop the remaining 7 cucumbers. Pulse in a food processor until a liquid forms but there are still some small chunks. Squeeze out any moisture with a nut bag or cheesecloth (best to let sit overnight). Add this to the yogurt along with 2 tablespoons of minced garlic, all the red wine vinegar, and 1.5 cups of extra virgin olive oil. You can add salt and pepper to taste if you would like.
7. Add the oregano and 1 cup of garlic to the cooked mushrooms.
8. Cook the lamb separately using 1/4 cup oil and pour off any fat when done cooking. Add the lamb to the mushroom mixture and mix until all is well incorporated. Add salt and pepper to taste.
9. Serve a heaping 4-ounce volume scoop, or about 4 ounces by weight, of the lamb/lentil mixture topped with the yogurt sauce.
Notes
Assemble bowls as ordered with Farro on the bottom.
