Dill Yogurt Parfait with Spicy Lentils

DIRECTIONS

1. Savory Spicy Lentils: Prepare all fruits and vegetables in accordance with guideline card A-G-31. Dice onions to ¼-inch. Drain preminced garlic.
2. In a large bowl, combine first measure of water and lentils; soak lentils at least 1 hour. Drain and rinse lentils.
3. In a large stock pot or steam jacketed kettle, combine second measure of water and vegetable base; whisk until fully incorporated. Add lentils to stock pot and bring to a boil; reduce heat and simmer for 10 minutes or until lentils are tender. Drain lentils and CP: hold hot for use in Step 5 at 135°F (57°C).
4. In a large stock pot or steam jacketed kettle, over low heat, add first measure of oil, cumin, and crushed red pepper. Heat for 1 to 2 minutes or until fragrant. Add onions; sauté for 8 to 10 minutes or until golden brown.
5. Add garlic and continue to cook for 1 to 2 minutes. Add cooked lentils and first measures of salt and pepper. Stir to combine and heat through. CCP: Internal temperature must reach 135°F (57°C). CP: hold hot at 135°F (57°C) for use in Step 9.  
6. Dill Lime Yogurt: In a mixing bowl, combine yogurt, lime juice, second measure of salt, and dill. Whisk to fully combine. CP: Hold cold at 41°F (5°C) for use in Step 9.
7. Sauteed Corn: In a pan, heat oil; add corn, third measure of salt, and second measure of pepper. sauté corn for 8 to 10 minutes, stirring occasionally, or until corn is lightly browned. CP: hold hot at 135°F (57°C) for use in Step 9
8. Garnishes: Prepare all fruits and vegetables in accordance with guideline card A-G-31. Dice cucumbers to ¼-inch; slice cherry tomatoes in half. CP: Hold cold at 41°F (5°C) for use in Step 9.
9. Assembly: Place ½ cup dill lime yogurt on bottom of bowl. Top with ¼ cup savory spicy lentils, ¼ cup sauteed corn, ¼ cup cucumbers, ¼ cup tomatoes, and 2 tbsp feta. Serve immediately.