2 c. dry lentils (4 c. cooked)
2 tsp. salt
5 c. water, divided
1 lb. lean ground beef
1 envelope 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-quart casserole.

Bake, covered, at 400°F for 30 to 35 minutes.

Yield: 4 to 6 servings.