Ingredients Jump to Instructions ↓

  1. 2 cups dried lentils (4 cups cooked)

  2. 2 teaspoons salt

  3. 5 cups water, divided

  4. 1 pound lean ground beef (90% lean)

  5. 1 envelope onion soup mix

  6. 1 cup ketchup

  7. 1 teaspoon prepared mustard

  8. 1 teaspoon cider vinegar

Instructions Jump to Ingredients ↑

  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. 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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