Ranch-Style Baked Lentils
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.
SERVINGS
|
4-6
|
CATEGORY
|
Side Dish
|
METHOD
|
Baked
|
PREP |
35 min. |
COOK
|
30 min.
|
TOTAL
|
65 min.
|
INGREDIENTS
- 2 cups dried lentils (4 cups cooked)
- 2 teaspoons salt
- 5 cups water, divided
- 1 pound lean ground beef
- 1 ounce 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.