Lentils Help Boost Nutrition and Flavor in Correctional Facilities 

According to The Prison Policy Initiative, there are nearly 2 million people incarcerated or confined in correctional facilities (i.e., prisons, jails, immigration detention, and juvenile facilities) in the United States.¹  

That’s a lot of people to feed. 

Professionals, like Ryan Smith, CEC, are up to the challenge. Smith is the Director of Culinary at Summit Correctional Services. Summit team members operate, serve, and feed incarcerated residents in over 400 correctional facilities across the country in 40 different states. Luckily, Smith is a lentil enthusiast.  

“I have always been a fan of lentils since my mom used to make me eat them as a kid!” he says. “Lentils are one of those ingredients that just make sense. They’re affordable, packed with nutrition, and incredibly versatile. You can turn them into almost anything. They cook quickly, don’t need soaking, and they’re easy to store. That’s a win for any kitchen that manages time, cost, and consistency.”  

What kind of food is served in correctional facilities?  

“There is an array of diets, cuisines, entrées, and dishes served within a correctional facility,” says Smith. “What we offer depends on the establishment, region of the country, meal period, budgets, etc. You could see everything from comfort food — including carved meatloaf with mashed potatoes and gravy — to a traditional bologna and cheese sandwich on white bread.”   

Smith continues, “We have menu options for multiple medical diets and religious diets, cold and hot menu selections, breakfast, lunch, dinner, and snack options. There are also specialty adolescent and juvenile menu selections.”  

Additionally, Summit also has a retail team that manages an Officer Dining Room program for staff members. This program offers a wide variety of weekly menu rotations, grab-and-go specials, LTO program, Micro Markets, vending, and more.    

Summit will launch 11 new lentil-centric dishes this spring  

“Summit is excited about offering a menu rollout across the country,” says Smith. “It features local menu favorites in different parts of the country and offers some great plant-forward entrees, sides, and salads featuring lentils as the star. 

We included these dishes in our menu collection because they offer global influences, vibrant ingredients, and simple cooking techniques.” 

A few of the exciting dishes that will get added to the repertoire include:

“We also considered the visual appeal of how presentation enhances the perceived quality of any meal. People eat with their eyes first,” Smith explains. “A colorful, well-presented meal feels more thoughtful and satisfying, even if it’s simple. Bright colors often come from nutrient-rich ingredients, like vegetables, pulses, and herbs. When food looks fresh and vibrant, people are more likely to try new items and eat more balanced meals.” 

The advantages of lentils in correctional facility kitchens  

According to Smith, lentils are ideal for food and nutrition programs, such as those at Summit Corrections.  

“Lentils can be used in a variety of dishes — soups, stews, casseroles, and salads — which help reduce menu fatigue and allows for culturally diverse meals,” he says. “Their high fiber and protein content help inmates feel fuller longer, which can reduce complaints and improve overall satisfaction with meals.” 

He also notes that:   

• Lentils are very cost-effective.  
• Dried lentils have a long shelf life and can be stored well without refrigeration, reducing food waste and energy use. 
• Their durability makes them ideal for bulk purchasing and long-term storage.  
• Bulk lentils require minimal packaging compared to processed foods, so this reduces plastic and cardboard waste in large production kitchens. 

Finally, Smith elaborates, “With growing interest in plant-based diets for health and sustainability, lentils offer a solid alternative to meat, aligning with modern dietary trends.” 

Smith says lentils are a win for his customers, his team, and the world    

Smith says, “Beyond logistics, lentils are good for people and the planet. They’re high in protein and fiber, which means they help people feel full and nourished. I work very closely with our dietitian team daily, and when the chef and the nutrition team are both in love with an ingredient, that is a BIG WIN!”  

He continues, “Let’s not forget the sustainability angle. Lentils are gentle on the planet. They use less water, improve soil health, and have a low carbon footprint. So, when we serve lentils, we’re not just feeding people, we’re making a smart, responsible choice for the future.”  

1. Prison Policy Initiative. Mass Incarceration: The whole pie. shttps://www.prisonpolicy.org/reports/pie2025.html