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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.
  • Total Time
    Prep: 35 min. Bake: 30 min.
  • Makes
    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

  • 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.

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Reviews

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Average Rating:
  • crankyankee
    Dec 5, 2015

    good originally not really a good leftover

  • zachsmama03
    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.

  • FriedaG
    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.