2 c. dry lentils
2 tsp. salt
5 c. water
1 lb. lean ground beef
1 env. dry onion soup
1 c. catsup
1 tsp. prepared mustard
1 tsp. vinegar
2 tbsp. sugar

Rinse the lentils. In a heavy saucepan, bring lentils, salt and 4 cups of the water to a boil. Cover and simmer 20 minutes or until water is absorbed and lentils are tender. Brown beef in a skillet, drain fat, stir in soup mix, catsup, mustard, vinegar, sugar, and remaining 1 cup water. Gently stir in lentils. Simmer 15 to 20 minutes. Serve over rice. 6 or more servings.