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Ranch-Style Baked Lentils Recipe

Ranch-Style Baked Lentils Recipe

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.
TOTAL TIME: Prep: 35 min. Bake: 30 min. YIELD:4-6 servings

Ingredients

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

Directions

  • 1. 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.
  • 2. 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 cup: 384 calories, 6g fat (2g saturated fat), 37mg cholesterol, 1738mg sodium, 50g carbohydrate (8g sugars, 20g fiber), 33g protein

Reviews for Ranch-Style Baked Lentils

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MY REVIEW
crankyankee
Reviewed Dec. 5, 2015

"good originally not really a good leftover"

MY REVIEW
zachsmama03
Reviewed May. 6, 2012

"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."

MY REVIEW
FriedaG
Reviewed Dec. 23, 2009

"I have made this dish many times in lieu of the usual baked beans. It never fails to draw comments at gatherings and there are never any leftovers."

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