Frugal Ground Beef and Lentil Skillet
A hearty, one-pan skillet that stretches a pound of ground beef with protein-packed lentils. This budget-friendly meal is incredibly flavorful, ready in under 40 minutes, and perfect for a busy weeknight dinner. It's a complete financial strategy on a plate!
Equipment
- Large Skillet or Dutch Oven A 12-inch cast-iron skillet works perfectly for this.
- Cutting board For chopping vegetables.
- Chef's knife For dicing and mincing.
- Wooden Spoon or Spatula For breaking up the ground beef and stirring.
Ingredients
- 1 lb Ground Beef 85/15 blend recommended
- 1 cup Brown or Green Lentils dry and rinsed
- 1 large Yellow Onion diced
- 2 medium Carrots diced
- 3 cloves Garlic minced
- 1 can 14.5 oz Diced Tomatoes, undrained
- 4 cups Beef Broth
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 tablespoon Olive Oil
- Salt and Black Pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and carrots and cook for 5 minutes, until softened and fragrant.
- Brown the Beef: Add the ground beef to the skillet. Use a wooden spoon to break it apart and cook until browned all over. Drain any excess grease.
- Bloom Spices: Stir in the minced garlic, dried oregano, and dried thyme. Cook for 1 minute more until the garlic is aromatic.
- Combine & Simmer: Pour in the beef broth, undrained diced tomatoes, rinsed lentils, and Worcestershire sauce. Season generously with salt and pepper. Stir everything to combine.
- Cook to Perfection: Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed.
- Serve: Remove from heat, adjust seasoning if needed, and serve hot.
Notes
- Money-Saving Tip: The lentils are the key! They double the volume of the dish for a fraction of the cost of meat, while adding significant fiber and protein.
- Storage: This recipe is fantastic for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.
- Serving Suggestions: Serve over mashed potatoes, brown rice, quinoa, or creamy polenta. It's also delicious in lettuce cups for a low-carb option.
- Vegetarian Alternative: To make this vegetarian, simply omit the beef and use 1 lb of chopped cremini mushrooms instead. Sauté the mushrooms until browned, then proceed with the recipe, using vegetable broth instead of beef broth.