Cook the lentils according to the package instructions. Once the lentils are finished cooking, drain them into a colander and set them aside until ready to use. The cooking time varies depending on the kind of lentil you use and your desired consistency of the lentils so be sure to read the package instructions for the best results. The lentils will be cooked in a couple cups of water but you can also add a bouillon cube or use chicken broth or beef broth for more flavor. Because lentils are easy to make ahead of time, you can easily cook them up to 5 days in advance and store them in an airtight container until you’re ready to prepare the rest of the recipe.

Heat the avocado oil over medium-high heat in a large skillet (use a minimum of a 12-inch skillet with a deep lip) or thick bottomed pot such as a Dutch oven or any large pot.

Add the chopped onion and cook, stirring occasionally, until it begins to soften, about 3 to 5 minutes.

Stir in the rest of the vegetables (carrots, broccolini, and bell pepper) and cover the skillet for 2 minutes to allow the vegetables to steam.

Remove the lid and scoot the vegetables off to the side of the skillet.

Place the ground beef on the open space of the skillet and use a spatula to break it into smaller pieces to brown the meat. Keep the meat on one side of the skillet to brown and cook before mixing it in with the vegetables. Sprinkle in the garlic powder and sea salt. Continue cooking and stirring until the beef is cooked through and the vegetables have reached your desired level of doneness.

Stir in the cooked lentils until everything is well-incorporated. Taste the recipe for flavor and add more sea salt to your personal taste. You can also add in goodies like hot sauce, teriyaki sauce, etc.

Serve ground beef and lentils in big bowls with any other toppings or side dishes, and enjoy!