Ground Beef and Lentil Skillet with Vegetables
This Ground Beef and Lentil Skillet with Vegetables is a hearty, nutritious, and colorful one-pan meal perfect for busy weeknights.
Equipment
- Large skillet or frying pan
- Cutting Board
- Sharp Knife
- Measuring cups and spoons
- Wooden Spoon or Spatula
Ingredients
- 1 cup uncooked lentils
- 1 tablespoon avocado oil
- 1 red onion chopped
- 2 carrots chopped
- 1 bunch broccolini chopped
- 1 small red bell pepper chopped
- 1 pound ground beef
- 1 teaspoon garlic powder
- Sea salt to taste
Instructions
- Rinse 1 cup of uncooked lentils under cold water to remove any dust or debris. In a pot, add the rinsed lentils and cover with water. Bring to a boil, reduce to a simmer, and cook for about 20-25 minutes until tender but still firm.
- In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Add the chopped red onion and carrots and sauté for approximately 5 minutes until the onion becomes translucent.
- Push the vegetables to the side of the skillet and add 1 pound of ground beef. Break it up with a spatula and cook until browned and fully cooked through, about 7-10 minutes.
- Add the chopped broccolini and red bell pepper to the skillet. Stir and cook for an additional 5 minutes until vegetables are tender yet vibrant.
- Sprinkle 1 teaspoon garlic powder and sea salt to taste over the mixture. Stir well and cook for another 2-3 minutes to combine flavors.
- Drain any excess water from the cooked lentils and add them to the skillet. Stir everything together and cook for another 2 minutes to meld the flavors.
Notes
- Feel free to substitute seasonal vegetables like zucchini, squash, sweet potatoes, kale, or spinach to customize the dish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat gently on the stove or microwave, adding a splash of water if needed to keep moist.