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Beef Lentil Tomato Casserole
Andre Lewis

Beef Lentil Tomato Casserole

Brown lentils and vegetables make one pound of beef fill a deep pan without tasting like a compromise. The lentils cook before assembly, so their texture is predictable and the tomato sauce stays thick. A modest cheddar cap turns it into a casserole while leaving the earthy filling visible.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10
Ingredients Method

Ingredients
  

  • 1 cup dry brown lentils rinsed
  • 1 pound 85% lean ground beef
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery ribs diced
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 ounces
  • 1 cup low-sodium beef broth
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar

Method
 

  1. Simmer the lentils in water for 20 to 25 minutes until tender but intact, then drain. Heat the oven to 375°F and grease a 9-by-13-inch dish.
  2. Brown beef, onion, carrots and celery and drain. Add garlic for 30 seconds.
  3. Stir in tomatoes, broth, thyme, salt, pepper and cooked lentils and simmer 6 minutes.
  4. Spread in the dish and top with cheddar.
  5. Bake for 25 to 30 minutes until bubbling. Rest 10 minutes.