Taste of Home
Ranch-Style Baked Lentils
TOTAL TIME: Prep: 35 min. Bake: 30 min.
YIELD: 4-6 servings.
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.
Ingredients
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2 cups dried lentils (4 cups cooked)
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2 teaspoons salt
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5 cups water, divided
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1 pound lean ground beef (90% lean)
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1 envelope onion soup mix
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1 cup ketchup
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1 teaspoon prepared mustard
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1 teaspoon cider vinegar
Directions
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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.
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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.
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