Ground Beef and Lentil Skillet with Vegetables
I love weeknight meals that look like they took more time than they did. This Ground Beef and Lentil Skillet with Vegetables is one of those reliable dinners: it’s hearty, straightforward, and cleans up fast. It marries the savory richness of browned beef with the earthy bite of lentils and a bright, crunchy mix of vegetables. Practical, balanced, and forgiving.
You can lean on the pantry for the lentils and the fridge for the vegetables. The technique is mostly one-skillet cooking with a brief steam step that keeps vegetables tender-crisp. The result is a single-pan meal that hits protein, fiber, and veg without a thousand pots or complicated steps.
Below I walk through the ingredients, the exact method, useful swaps, equipment that matters, and the mistakes to avoid. Read the method once, then have everything prepped and you’ll be surprised how quickly it comes together.
Ingredient Rundown
Ingredients
- 1 cup uncooked lentils — the dish’s fiber-and-texture backbone; cook per package instructions.
- 1 Tbsp avocado oil — for browning and sautéing; choose a neutral oil with a high smoke point.
- 1 red onion (chopped) — adds sweetness and depth; chop to even size for uniform cooking.
- 2 carrots (chopped) — provide sweetness and color; slice or dice to match other veg.
- 1 bunch broccolini* — tender green element; trim tough ends if needed.
- 1 small red bell pepper (chopped) — bright flavor and color; seeds removed and chopped evenly.
- 1 pound ground beef — main protein and savory base; choose your preferred fat content.
- 1 tsp garlic powder — concentrated garlic flavor that mixes easily into ground beef.
- ½ tsp sea salt — starting seasoning; adjust to taste at the end.
The Method for Ground Beef and Lentil Skillet with Vegetables
- Cook 1 cup uncooked lentils according to the package instructions. When done, drain them in a colander and set aside.
- Heat 1 Tbsp avocado oil in a large skillet over medium-high heat.
- Add the 1 red onion (chopped) and cook, stirring occasionally, until the onion begins to soften, about 3–5 minutes.
- Add the 2 carrots (chopped), 1 bunch broccolini, and 1 small red bell pepper (chopped). Cover the skillet and steam the vegetables for 2 minutes.
- Remove the lid and push the vegetables to one side of the skillet to clear a space.
- Add 1 pound ground beef to the open space. Use a spatula to break it into smaller pieces. Sprinkle 1 tsp garlic powder and ½ tsp sea salt over the beef.
- Cook the beef, stirring occasionally and keeping it on the open side until browned and no longer pink, about 6–8 minutes. Then stir the beef and vegetables together and cook an additional 2–3 minutes, or until the vegetables reach your desired doneness.
- Stir the cooked lentils into the skillet until everything is well combined and heated through, about 1–2 minutes.
- Taste and adjust seasoning if needed (the recipe lists ½ tsp sea salt to start). Serve hot.
Why Cooks Rave About It
This recipe balances convenience with substance. Lentils bring a satisfying, chewy texture that complements the ground beef; together they create a filling base that’s still lighter than a pure-meat skillet. Vegetables add freshness and color, and the short steam step preserves texture and nutrients without overcooking.
It’s also versatile. The flavor profile is simple and approachable—garlic powder and sea salt let the ingredients shine. If you prefer, you can amplify it with fresh herbs, a splash of vinegar at the end, or a pinch of chili flakes. But even as written, it’s a crowd-pleaser: familiar flavors, quick turnaround, and comforting warmth on a plate.
Finally, it’s forgiving. Lentils hold their shape after cooking, and the method separates the vegetables and beef during the initial cook so you avoid a soggy mush. Little adjustments—cook time, quantities, or vegetables—don’t derail the dish.
Easy Ingredient Swaps
- Ground beef → ground turkey or chicken for a lighter protein; cook times will be similar.
- Lentils → canned lentils (drained) if you want to skip the cooking step; add them in step 8 to heat through.
- Broccolini → regular broccoli florets or green beans if that’s what you have on hand.
- Avocado oil → olive oil or another neutral oil like canola if preferred.
- Red onion → yellow or white onion; shallots work too for a milder taste.
Hardware & Gadgets
You don’t need anything fancy. A large, heavy-bottomed skillet is the workhorse here; it gives even heat for browning beef and steaming vegetables. A good spatula or wooden spoon helps break up the meat efficiently. A colander for draining lentils and a sharp knife for chopping the veg round out the essentials.
What Not to Do
Don’t skip draining the lentils. Excess cooking liquid can water down the skillet and change the texture of the final dish. Also, don’t overcrowd the skillet when you add the beef—pushing the veg aside creates an open space so the meat browns instead of steams. Finally, avoid over-steaming the vegetables in step 4; two minutes is enough for a tender-crisp bite for most veg sizes—if you want softer veg, give it a minute or two more, but start with two.
Allergy-Friendly Swaps
For dairy and egg allergies, this recipe is already safe as written. For those avoiding red meat, swap ground beef for a plant-based ground alternative or ground turkey. If you need to reduce sodium, cut the salt in half and season with a squeeze of lemon or a sprinkle of fresh herbs at the end to brighten flavors without adding salt.
Gluten-free: the dish is naturally gluten-free if your lentils and seasonings are certified gluten-free—always check labels if cross-contamination is a concern.
Behind the Recipe
I developed this skillet recipe on a night when I wanted something quick, no-fuss, and filling after a long day. I had cooked lentils in the pantry and a small assortment of vegetables in the fridge. Browning the beef separately from the vegetables made a big difference in texture, so I kept that step in. It’s one of those manuals-to-heart recipes that grew from “use what I have” into something I make on rotation.
It’s practical. Feed a few people, pack leftovers for lunch, or stretch the flavors with a side of rice. There’s a comfort to the method: sauté, steam slightly, brown meat, combine. No surprises. Just dependable results.
Freezer-Friendly Notes
Freezing and Reheating
This skillet freezes well in meal-sized portions. Cool completely, portion into airtight containers or heavy-duty freezer bags, and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in a skillet over medium heat, adding a splash of water or broth if it seems dry. You can also reheat straight from frozen in a covered skillet over low heat, but that will take longer—watch carefully to avoid scorching.
Do not freeze raw lentils with the rest; always cook lentils first if you plan to freeze the assembled dish. Proper cooling before freezing preserves texture and flavor.
Ground Beef and Lentil Skillet with Vegetables Q&A
Q: Can I use brown or green lentils interchangeably?
A: Yes. Brown and green lentils hold their shape and work well here. Red lentils cook faster and tend to break down, so they’ll give a creamier texture rather than the distinct lentil bite.
Q: How long will leftovers keep in the fridge?
A: Stored in an airtight container, leftovers are good for 3–4 days. Reheat on the stove over medium heat until warmed through. Add a splash of water or broth if needed to loosen the mixture.
Q: My vegetables got soft—what went wrong?
A: Most likely the steaming step ran too long or the vegetables were cut very thin. Next time, reduce the steam time by 30–60 seconds or chop larger if you want more texture. Also ensure you remove the lid before finishing so any residual steam can escape and you avoid overcooking.
Q: The beef browned but didn’t get crispy—how do I get better browning?
A: Browning improves when the beef has space and isn’t crowded or constantly stirred. Keep it on the open side of the skillet as instructed and let it sit for short bursts so the surface can sear. If your skillet is small, brown the beef in batches.
Q: Can I add a finishing sauce or cheese?
A: Absolutely. A splash of soy sauce or Worcestershire can boost umami, and a handful of grated cheese or a dollop of yogurt at service adds creaminess. Those are optional and change the profile slightly, so taste first and adjust carefully.
Before You Go
If you make this, prep your lentils ahead of time on a free afternoon and keep them in the fridge for up to a week—then dinners like this become almost instant. The method is deliberately forgiving: keep an eye on the vegetables during the short steam step, and don’t be afraid to tweak seasoning at the end.
I hope this Ground Beef and Lentil Skillet with Vegetables becomes one of your go-to weeknight dinners. It’s quick, satisfying, and adaptable—exactly what a busy kitchen needs. If you try it, drop a note about any tweaks you made; I love hearing how cooks personalize it.
Ground Beef and Lentil Skillet with Vegetables
Ingredients
Ingredients
- 1 cupuncooked lentils
- 1 Tbspavocado oil
- 1 red onionchopped
- 2 carrotschopped
- 1 bunch broccolini*
- 1 small red bell pepperchopped
- 1 poundground beef
- 1 tspgarlic powder
- 1/2 tspsea saltto taste
Instructions
Instructions
- Cook 1 cup uncooked lentils according to the package instructions. When done, drain them in a colander and set aside.
- Heat 1 Tbsp avocado oil in a large skillet over medium-high heat.
- Add the 1 red onion (chopped) and cook, stirring occasionally, until the onion begins to soften, about 3–5 minutes.
- Add the 2 carrots (chopped), 1 bunch broccolini, and 1 small red bell pepper (chopped). Cover the skillet and steam the vegetables for 2 minutes.
- Remove the lid and push the vegetables to one side of the skillet to clear a space.
- Add 1 pound ground beef to the open space. Use a spatula to break it into smaller pieces. Sprinkle 1 tsp garlic powder and ½ tsp sea salt over the beef.
- Cook the beef, stirring occasionally and keeping it on the open side until browned and no longer pink, about 6–8 minutes. Then stir the beef and vegetables together and cook an additional 2–3 minutes, or until the vegetables reach your desired doneness.
- Stir the cooked lentils into the skillet until everything is well combined and heated through, about 1–2 minutes.
- Taste and adjust seasoning if needed (the recipe lists ½ tsp sea salt to start). Serve hot.
Equipment
- Large Skillet
- Colander
- Spatula
Notes
*If you prefer broccoli over broccolini, use one large crown of broccoli.
