2 c. dry lentils (4 c. cooked)
2 tsp. salt
5 c. water, divided
1 lb. lean ground beef
1 env. dry onion soup mix
1 c. catsup
1 tsp. prepared mustard
1 tsp. vinegar

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, brown beef in a skillet. Drain excess fat. Stir in soup mix, catsup, mustard, vinegar and remaining water. Gently stir in lentils. Spoon into a 2-1uart casserole. Bake, uncovered, at 400 degrees for 30-35 minutes. Yield: 4-6 servings.

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.