Ranch-Style Baked Lentils Recipe

Ranch-Style Baked Lentils Recipe photo by Taste of Home

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The Palouse area of northern Idaho and eastern Washington is known as the "Dried Pea and Lentil Capital of the World". I serve this as a main dish, or as a side dish for picnics and barbecues. I've used the recipe for many years.

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Ranch-Style Baked Lentils Recipe

Prep: 35 min. Bake: 30 min.

Yield: 4-6 Servings

35 30 65

Ingredients

2 cups dried lentils (4 cups cooked)
2 teaspoons salt
5 cups water, divided
1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 envelope onion soup mix
1 cup ketchup
1 teaspoon prepared mustard
1 teaspoon cider vinegar

Directions

Rinse the lentils. In a heavy saucepan, bring lentils, salt and 4 cups water to a boil. Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender.
Meanwhile, cook beef over medium heat in a skillet until meat is no longer pink. Drain excess fat. Stir in soup mix, ketchup, mustard, vinegar and remaining water. Gently stir in lentils. Spoon into a 2-qt. baking dish. Cover and bake at 400° for 30-35 minutes. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 384 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 1,738 mg sodium, 50 g carbohydrate, 20 g fiber, 33 g protein.

Originally published as Ranch-Style Baked Lentils in Country April/May 1991, p49

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Ranch-Style Baked Lentils

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Reviewed on May. 06, 2012 by zachsmama03

Wow. This dish is sooo good. We ate it all by itself and it was a hit. It tastes like you are eating meatloaf, but it's healthy. I will back off on the ketchup a bit because there is a lot in this recipe. Otherwise...it's really good.