Sumac-Spiced Beef and Eggplant Skillet

Savory lean ground beef simmered with earthy lentils, tender eggplant, and wilted spinach in a fragrant Middle Eastern spice blend.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Middle Eastern
• Difficulty: Easy
• Cost: $3.70/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Calorie
• Low-Saturated-Fat
• Low-Sugar
• High-Protein
• High-Fiber
• Low-Fat
• Low-Cholesterol

Tags

• one-pot
• tangy
• healthy
• classic

Ingredients

• 1 pound ground beef (93/7 lean)
• 1 tablespoon olive oil
• 1 eggplant (medium, cut into 1/2-inch cubes)
• 1 can brown lentils (rinsed and drained)
• 4 cup baby spinach
• 1 can tomato sauce (no-salt-added)
• 1 tablespoon ground sumac
• 1 teaspoon ground coriander
• 0.5 teaspoon salt
• 2 tablespoon fresh mint (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat for 2 minutes.
2. Add 1 pound lean ground beef, breaking it apart with a wooden spoon, and cook for 6 minutes until browned and no longer pink, reaching an internal temperature of 160 degrees Fahrenheit.
3. Add 1 cubed eggplant, 1 tablespoon ground sumac, 1 teaspoon ground coriander, and 1/2 teaspoon salt; sauté for 6 minutes until the eggplant softens.
4. Pour in 1 can drained brown lentils and 1 can tomato sauce, stirring well to combine.
5. Cover and simmer over medium-low heat for 8 minutes until the flavors meld and the eggplant is completely tender.
6. Fold in 4 cups baby spinach and stir for 2 minutes until gently wilted, then garnish with 2 tablespoons chopped fresh mint.

Notes

Stores exceptionally well in airtight containers for up to 4 days.

Nutrition (per serving)

• Calories: 424
• Protein: 37.2 g
• Carbohydrates: 44.6 g
• Fat: 11.7 g
• Fiber: 12.6 g
• Sodium: 645 mg
• Saturated Fat: 3.8 g
• Sugar: 8.8 g
• Cholesterol: 71 mg