Lean Beef & Lentil Skillet with Root Vegetables
A hearty and warming skillet meal featuring lean beef mince and protein-rich lentils, simmered with seasonal root vegetables and aromatic herbs, perfect for a cold February day.
Ingredients
- Beef Mince200 g
- Beef Broth150 ml
- Carrot50 g
- Onion50 g
- Garlic5 g
- Tomato Paste15 g
- Olive Oil7.5 g
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Brown Lentil150 g
- Celeriac50 g
- Bay Leaf1 piece
- Thyme0.5 tsp
Instructions
- 1Step 1
Dice carrots, celeriac, and onion into small, uniform pieces. Mince garlic.
- 2Step 2
In a large skillet or pot, heat the olive oil over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- 3Step 3
Add the diced onion, carrots, celeriac, and minced garlic to the skillet. Sauté for 5-7 minutes until vegetables begin to soften.
- 4Step 4
Stir in the tomato paste, bay leaves, and thyme. Cook for 1 minute.
- 5Step 5
Add the rinsed brown lentils and beef broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 5-7 minutes, stirring occasionally, until vegetables are tender and liquid has slightly thickened.
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