Ranch Style Lentils Recipes

Steps:

• Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
• Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
• Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

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.

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.

Steps:

• Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
• Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
• Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

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.