Ethiopian-Spiced Ground Beef & Lentil Skillet (Yebeg Tibs-Style)

Name: Ethiopian-Spiced Ground Beef & Lentil Skillet (Yebeg Tibs-Style)
Total time: 20 min
Yield: 4 servings
Cuisine: ethiopian_inspired
Ingredients: 1 lb lean ground beef (85/15); 15 oz canned green lentils, drained and rinsed; 14.5 oz canned diced tomatoes, drained; 1 large yellow onion, finely diced; 4 cloves garlic cloves, minced; 2 tbsp unsalted butter; 2 tsp berbere spice blend (check label: gluten-free, soy-free); 0.5 tsp ground cumin; 0.25 tsp ground turmeric; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp fresh lemon juice; 2 cups baby spinach; 1.5 cups dry white rice, cooked per package directions

⏱ 20 min

🍽 Serves 4

≈ $7.10 ($1.78/serving)

novice

Why this fits a family on a budget

Ground beef and canned lentils stretch this boldly spiced dish to four generous servings for roughly $1.78 per plate, fitting squarely within the $3/meal budget. The entire recipe cooks in one skillet in under 20 minutes with no advanced techniques required.

Ingredients

• 1 lb lean ground beef (85/15)

• 15 oz canned green lentils, drained and rinsed

• 14.5 oz canned diced tomatoes, drained

• 1 large yellow onion, finely diced

• 4 cloves garlic cloves, minced

• 2 tbsp unsalted butter

• 2 tsp berbere spice blend (check label: gluten-free, soy-free)

• 0.5 tsp ground cumin

• 0.25 tsp ground turmeric

• 0.5 tsp salt

• 0.25 tsp black pepper

• 1 tbsp fresh lemon juice

• 2 cups baby spinach

• 1.5 cups dry white rice, cooked per package directions

Instructions

1. Start rice first: combine 1.5 cups dry white rice with 3 cups water in a medium saucepan, bring to a boil over high heat, reduce to low, cover, and cook 15 minutes until all water is absorbed.

2. While rice cooks, melt 2 tablespoons butter in a large skillet over medium-high heat. When the butter is foamy and the foam begins to subside (about 1 minute), add the diced onion.

3. Cook the onion, stirring occasionally, for 4 minutes until softened and golden at the edges.

4. Add the minced garlic and stir for 30 seconds until it smells fragrant and slightly nutty.

5. Add the berbere spice, cumin, and turmeric. Stir constantly for 20 seconds — the spices will darken slightly and smell warm and toasty.

6. Add the ground beef to the skillet. Break it apart with a wooden spoon or spatula into small crumbles. Cook over medium-high heat for 5–6 minutes, stirring occasionally, until no pink remains and the meat is browned.

7. If there is excess fat pooling in the pan, carefully tilt the pan and use a spoon to remove most of it, leaving about 1 tablespoon.

8. Add the drained lentils and drained diced tomatoes. Stir to combine and cook for 2–3 minutes until everything is heated through and the mixture looks cohesive.

9. Add the baby spinach in two handfuls, stirring after each addition. The spinach will wilt in about 60–90 seconds — it should be dark green and limp, not raw and bright.

10. Squeeze in 1 tablespoon of fresh lemon juice, add salt and pepper, and stir. Taste and adjust seasoning. Serve immediately over white rice.

Contains: dairy. Always double-check labels for your household's allergies.

Cost is a national-average estimate and varies by store and region.

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This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.

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