September 18, 2016
Comfort Food, Dinner, Main Dish,
Casseroles, Beef, Ground Beef, Grains, Bulgur (cracked wheat), North American, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Skillet, Stove Top, Gluten-Free, High Fiber, No Eggs, Non-Dairy, Kosher Meat more
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"One dish meal....just add a salad and you are set! It does have a 6-8 hour soaking time though."
Combine 4 cups tomato juice, lentils, and cracked wheat in a 13 x 9 x 2 inch baking dish; cover tightly, and let stand at room temperature for 6 to 8 hours. Bake lentil mixture at 300° for 1 hour, stirring occasionally.
Cook ground beef in a large skillet over medium heat until browned, stirring to crumble meat. Add chopped onion, and cook over medium-high heat until onion is tender; drain.
Add the ground beef mixture, remaining 2 cups tomato juice, salt, chili powder, and oregano to the lentil mixture in the baking dish; stirring well. Cover tightly, and bake at 300° for 30 minutes.
Remove cover, and bake an additional 30 minutes or until the lentils are tender.
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