Ingredients
2 cups dried lentils (4 cups cooked)2 teaspoons salt5 cups water, divided1 pound lean ground beef (90% lean)1 envelope onion soup mix1 cup ketchup1 teaspoon prepared mustard1 teaspoon cider vinegar
Preparation
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.
