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. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 596.17 Kcal (2496 kJ) | ||
| Calories from fat | 221.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.65g | 38% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 1765.2mg | 74% | |
| Potassium | 773.98mg | 16% | |
| Total Carbs | 54.22g | 18% | |
| Sugars | 4.45g | 18% | |
| Dietary Fiber | 10.45g | 42% | |
| Protein | 36.45g | 73% | |
| Vitamin C | 15.7mg | 26% | |
| Iron | 5.9mg | 33% | |
| Calcium | 86.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 103.65 Kcal (434 kJ) | ||
| Calories from fat | 38.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 38% | |
|---|---|---|---|
| Cholesterol | 12.22mg | 23% | |
| Sodium | 306.91mg | 74% | |
| Potassium | 134.57mg | 16% | |
| Total Carbs | 9.43g | 18% | |
| Sugars | 0.77g | 18% | |
| Dietary Fiber | 1.82g | 42% | |
| Protein | 6.34g | 73% | |
| Vitamin C | 2.7mg | 26% | |
| Iron | 1mg | 33% | |
| Calcium | 15mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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