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Ranch-Style Baked Lentils

 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.
4-6 ServingsPrep: 35 min. Bake: 30 min.


  • 2 cups dried lentils (4 cups cooked)
  • 2 teaspoons salt
  • 5 cups water, divided
  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1 envelope onion soup mix
  • 1 cup ketchup
  • 1 teaspoon prepared mustard
  • 1 teaspoon cider vinegar


  • 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.