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

Rinse lentils. In heavy saucepan bring lentils, salt and 4 cups water to a boil. Cover and simmer 20 minutes or until water is absorbed and lentils are tender. Meanwhile, brown beef in a skillet. Drain off 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 degrees for 30-35 minutes. Yields: 4 to 6 servings.