This recipe incorporates three of Montana’s top agriculture products—beef, wheat, and lentils! It comes from the March Harvest of the Month pilot program materials highlighting beef. This recipe is adapted from the Montana’s Healthy School Recipe Roundup, which was developed by the Montana Team Nutrition Program.


  • 1 lb ground beef
  • 1/4 cup onions, raw, chopped
  • 2 Tbsp tomato paste
  • 2 Tbsp catsup
  • 1 cup + 2 Tbsp water
  • 1 Tbsp vinegar, distilled
  • 1/2 tsp mustard powder/dry
  • 1/2 tsp pepper
  • 1 tsp brown sugar
  • 1/2 cup uncooked lentils
  • 2 oz mild green chili peppers, canned, drained
  • 2 tsp garlic, raw, minced
  • 6 whole wheat buns


  1. Add lentils and 1 cup water (do not add salt) to a medium pot. Bring to a boil. Reduce heat, cover, and simmer for about 25-40 minutes (depending on variety). Add additional water if lentils begin to dry out while cooking. Lentils should be tender and cooked completely through. Drain excess water. Puree lentils in a food processor. If using red lentils, cook for less time, between 10-20 minutes. Red lentils do not need to be pureed. Set aside.
  2. Brown ground beef, drain.
  3. Add onions and minced garlic to cooked ground beef. Cook for 5 minutes.
  4. Add pureed lentils to beef mixture. Add tomato paste, catsup, water, vinegar, mustard, pepper, green chilies, and brown sugar. Mix well and simmer for 25-30 minutes, making sure to heat to 155° F or higher.
  5. Scoop beef mixture onto buns and serve immediately.