Ranch Style Lentils
photo by Engrossed
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 473.18 ml dry lentils
- 9.85 ml salt
- 1182.95 ml water, divided
- 453.59 g lean ground beef
- 2 garlic cloves, minced
- 35.43 g envelope onion soup mix
- 236.59 ml ketchup
- 4.92 ml prepared mustard
- 4.92 ml vinegar
- 4.92 ml pepper
directions
- Wash and drain the lentils.
- In a saucepan add lentils, salt and 4 cups water; bring to a boil.
- Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender.
- In a skillet, cook beef and garlic until meat is browned; drain.
- Stir in soup mix, ketchup, mustard, vinegar, pepper and remaining water.
- Gently stir in lentils.
- Pour into a 2-quart casserole dish.
- Bake, covered at 400 degrees for 30-35 minutes.
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Reviews
see 12 more reviews
Tweaks
-
Very tasty dish. I substituted a can of tomatoes for the catsup. Also cut the amount of salt and pepper in half. I only used 1 1/2 cup of red lentils since that was all I had. Since they cook quicker than other lentils, I only cooked them 10 minutes in 2 cups of water. I did not add any more water to the recipe and there was plenty of liquid. Only used 1/2 lb. of ground beef and added 1/4 cup of TVP soaked in 1/4 of hot water. Also used mushroom-onion instead of plain onion soup mix. Only baked for about 20 minutes.
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Really easy, healthy and cheap food. I used a bit less of 5% ground beef, as that was what came in the package, and compensated by adding some lardons that needed to be used. Like another reviewer suggested, I also subbed a can of chopped tomatoes for the catsup, just to avoid the sugar. And, I think my little green lentils de Puy, might not be the best choice. They took forever to get the water to cook off. I finally took the lid off and let them boil to get rid of it. This would be a great one to sneak in TVP. I'm sure it will be even better re-heated. Thanks a bunch for a nice, easy, one!