Skillet Beef with Lentils
INGREDIENTS
1 1/2 cups green or brown lentils, rinsed
2 T. olive oil
2 medium onions, chopped
2-3 cloves garlic, minced
1 pound ground beef
2 beef bouillon cubes
2 T. long grain rice
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. ground cumin
1 T. cider or white wine vinegar
Parsley for garnish (optional)
PREPARATION
Bring 1 quart water to boil in saucepan. Add the lentils and cook 20 minutes. Drain, reserving the liquid.
In a deep skillet, heat the olive oil. Add the chopped onions and garlic and sauté until the onions are soft.
Stir in the ground beef, breaking it up into small pieces. Brown well.
Dissolve the beef bouillon cubes in 2 1/2 cups of the reserved liquid. Add the liquid to the meat mixture. Cover and simmer 10 minutes.
Stir in the reserved lentils, rice, sugar, salt, pepper, and cumin. Bring to a boil, reduce the heat, cover and simmer 30 minutes (adding more liquid if necessary).
Check the seasonings and stir in the vinegar.
Top with optional parsley sprinkle.
Serve this dish with a side of creamy and tangy coleslaw.
