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

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

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.

Nutrition Facts

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

Originally published as Ranch-Style Baked Lentils in Country April/May 1991

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.