Ranch-Style Baked Lentils |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
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