Ranch-Style Baked Lentils Recipe

4.5 3 2
Ranch-Style Baked Lentils Recipe
Ranch-Style Baked Lentils Recipe photo by Taste of Home
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Ranch-Style Baked Lentils Recipe

Read Reviews
4.5 3 2
Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.

Ingredients

  • 2 cups dried lentils (4 cups cooked)
  • 2 teaspoons salt
  • 5 cups water, divided
  • 1 pound lean ground beef
  • 1 envelope dry onion soup mix
  • 1 cup ketchup
  • 1 teaspoon prepared mustard
  • 1 teaspoon 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. casserole. Bake, covered, at 400° for 30-35 minutes. Yield: 4-6 servings.
Originally published as Ranch-Style Baked Lentils in Country April/May 1991, p49

Nutritional Facts

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

  • 2 cups dried lentils (4 cups cooked)
  • 2 teaspoons salt
  • 5 cups water, divided
  • 1 pound lean ground beef
  • 1 envelope dry onion soup mix
  • 1 cup ketchup
  • 1 teaspoon prepared mustard
  • 1 teaspoon vinegar
  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. 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. casserole. Bake, covered, at 400° for 30-35 minutes. Yield: 4-6 servings.
Originally published as Ranch-Style Baked Lentils in Country April/May 1991, p49

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crankyankee User ID: 7233510 238782
Reviewed Dec. 5, 2015

"good originally not really a good leftover"

MY REVIEW
zachsmama03 User ID: 2479085 13425
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 User ID: 1671534 201545
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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