Description
A one-pot Mediterranean beef and lentil skillet simmered with herbs, tomatoes, and chili flakes — perfect with warm pita and a dollop of yogurt.
Ingredients
Units
Scale
- 1 cup green lentils
- 4 cups water (for cooking lentils)
- 1 medium onion, diced
- 1 tablespoon olive oil, plus more as needed
- 1 teaspoon sea salt, plus more as needed
- 1/4 teaspoon black pepper, plus more as needed
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried mint
- 1/2 teaspoon dried chili flakes (or to taste)
- 1 pound ground beef
- 1 (14.5 oz) can fire-roasted tomatoes
- 2 cups water (for simmering)
- 1/3 cup chopped fresh parsley
- Pita bread and yogurt, for serving
Instructions
- Pick over and rinse the lentils well. Simmer them in at least 4 cups of salted water until just tender. Drain and set aside.
- Warm a little olive oil in a pot or skillet, add the diced onion, and season lightly with salt and pepper. Cook until soft and golden.
- Stir in the granulated garlic, onion powder, oregano, mint, and chili flakes. Let them cook for 30 seconds until the spices bloom and become fragrant.
- Add the ground beef with a pinch of salt and pepper. Cook until the meat is fully browned.
- Stir in the fire-roasted tomatoes, cooked lentils, and 2 cups of water. Let it simmer on low heat, covered, for 10-15 minutes, allowing the flavors to blend together.
- Finish with fresh parsley and bring pita and yogurt to the table for a full Mediterranean experience.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: One-Pot / Stovetop
- Cuisine: Mediterranean