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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 6 |
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One of my mom's oldie but goodie recipes Ingredients:
2 cups dry lentils |
2 teaspoons salt |
5 cups water, divided |
1 lb lean ground beef |
2 garlic cloves, minced |
1 (1 1/4 ounce) envelope onion soup mix |
1 cup ketchup |
1 teaspoon prepared mustard |
1 teaspoon vinegar |
1 teaspoon pepper |
Directions:
1. Wash and drain the lentils.
2. In a saucepan add lentils, salt and 4 cups water; bring to a boil.
3. Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender.
4. In a skillet, cook beef and garlic until meat is browned; drain.
5. Stir in soup mix, ketchup, mustard, vinegar, pepper and remaining water.
6. Gently stir in lentils.
7. Pour into a 2-quart casserole dish.
8. Bake, covered at 400 degrees for 30-35 minutes.
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