Ranch Style Lentils Food
RANCH-STYLE BAKED LENTILS
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.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts :
RANCH STYLE LENTILS
Make and share this Ranch Style Lentils recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and drain the lentils.
- In a saucepan add lentils, salt and 4 cups water; bring to a boil.
- Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender.
- In a skillet, cook beef and garlic until meat is browned; drain.
- Stir in soup mix, ketchup, mustard, vinegar, pepper and remaining water.
- Gently stir in lentils.
- Pour into a 2-quart casserole dish.
- Bake, covered at 400 degrees for 30-35 minutes.
PERFECT LENTILS
Lentils don't require soaking like other dried legumes, making them ideal for an easy weeknight meal or pantry cleanout dish. The key to tender and intact (not mushy) lentils is to cook them at a gentle simmer -- and resist the urge to stir! The following method works equally well for green, French Le Puy, brown or beluga lentils. But it's not a good match for red and yellow lentils, which usually come split and cook faster.
Provided by Food Network Kitchen
Time 35m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Place the lentils, onion, garlic and bay leaf in a medium saucepan and cover with about 3 inches of cold water (see Cook's Note). Bring to a medium boil over high heat, then reduce the heat and very gently simmer, uncovered, until the lentils are tender, about 22 to 26 minutes. Discard the onion, garlic and bay leaf and then drain the lentils. Season with salt and pepper and serve as a simple side dish. Or refrigerate them unseasoned to keep on hand for topping salads or folding into rice for an easy pilaf.
- Serving Suggestion:
- Cook 1/3 cup each of small-diced carrots, celery and onions in 1 tablespoon extra-virgin olive oil over medium heat, stirring occasionally, until soft, about 4 minutes. Gently fold the vegetables into the cooked lentils along with 2 tablespoons red wine vinegar, 2 tablespoons extra-virgin olive oil and 2 teaspoons kosher salt.
RANCH STYLE LENTIL CASSEROLE
I'm not sure what these have to do with a ranch, (Don't you wonder where some dishes get their names?) but they're good. The ground beef is very optional. I leave it out, to cut down on both cost and calories.
Provided by Jo Ann L
Categories Lentil
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put lentils and 1 quart of water in a 3-quart pot; bring to a boil, then simmer for 30 minutes.
- Brown ground beef, if using, and drain fat.
- Stir all other ingredients into lentils (do not drain the lentils).
- Pour into 2 1/2 quart casserole and bake uncovered at 400*F for 30 minutes.
Nutrition Facts : Calories 102.7, Fat 0.3, SaturatedFat 0.1, Sodium 773.6, Carbohydrate 21, Fiber 4.4, Sugar 8, Protein 5.4
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