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Ranch-Style Baked Lentils

Name: Ranch-Style Baked Lentils
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 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

3 reviews

Test Kitchen Approved

Total Time

Prep: 35 min. Bake: 30 min.

Makes

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.

Ranch-Style Baked Lentils Recipe photo by Taste of Home

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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.

Ranch-Style Baked Lentils

Total Time

Makes

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