Ingredients
| Lentils, red, dry | 2 ½ pounds |
| Oatmeal, kettle hearty or rolled | 2 ¼ pounds |
| Garlic, granulated | ¼ cup |
| Onion, granulated | ¼ cup |
| Salt, kosher | 1 tablespoon |
| Water, tap | 7 ½ quarts |
| Tomatoes, cherry, washed | 5 pounds |
| Oil, canola | ¼ cup |
| Salt, kosher | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Onions, scallions, sliced on a diagonal | 3 ½ pounds |
| Bacon crumbles(about 3 ½ cups) | 14 ounces |
Instructions
- In a tilt skillet or large pot, combine lentils, oatmeal, garlic, onion, and salt. Stir to mix in seasonings.
- Add water and stir. Bring to a boil. Turn the heat down to low and cover and cook for 20 minutes.CCP: Hold for hot service at 135 °F or higher.
For tomatoes:
- Preheat the oven to 425 °F.
- Toss cherry tomatoes with oil, salt and pepper.
- Place in a 2-inch full-size steam table pan and roast the tomatoes for 25 to 35 minutes until tomatoes carmelize and have burst with juice in the pan.
To assemble:
- Using a 6-ounce ladle, place the lentil and oat mixture in the bottom of the bowl.
- Top with ¼ cup (#16 scoop) scallions, ¼ cup (#16 scoop) roasted tomatoes, and 1 tablespoon of bacon.
Recipe Notes
For 50 servings, total cook time for lentils and oats = 20 minutes. Total preparation time = 50 minutes.