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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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