Easy to make and tasted very good. Changed the catsup to tomato sauce and added 1/2 a medium onion and 2 jalapeno pepers for kick. Served with a sprinkle of mozarella cheese.
I really didn't care very much for this casserole. I don't use lentils very much and I think it's because of the texture. I followed the instructions exactly and it turned into a mushy, ketchup-flavored blob with ground beef thrown in the mix. It also dried out in the oven so maybe if I would have added tomato soup instead of ketchup, it would have gotten better. This taste wasn't terribly awful but we couldn't overlook the texture. Sorry for the bad review, but I will not be making this again.
This is one of my favorite all-time lentil recipes. I have been making it for many years. It is in my Farm Journal 'America's Best Vegetable Recipes' cookbook from 1970. Farm Journal was a magazine which mainly featured farming methods and machinery, but it also had a wonderful recipe section. I grew up on a ranch in the 50s and 60s and tried out many Farm Journal recipes. Later, Farm Journal compiled their recipes into several cookbooks. Anyway, this recipe is a great way to stretch a pound of hamburger. I usually make mine in the crockpot. If you are in a huge hurry, you can use bottled BBQ sauce instead of the ketchup/mustard/vinegar. Sometimes, I take the lid off for the last hour and let liquid evaporate, top it with a little cheese, and use it as a casserole. Other times, I add a little more liquid and serve it on a bun like Sloppy Joes. Any way you serve this, it is quick, cheap, easy, and good. That rates 5 stars in my book.