Greek Beef & Lentil Pasta Skillet

Ingredients

• 5 oz (140 g) lean ground beef, 5% fat
• 1 1/2 tsp (8 ml) extra-virgin olive oil
• 1 garlic clove
• 1/2 tsp (1 g) dried oregano and cinnamon
• 3/4 cup (120 g) cherry tomatoes
• 3/4 cup (180 ml) low-sodium beef broth
• 1 3/4 oz (50 g) red lentil pasta
• 6 1/2 tbsp (100 g) plain Greek yogurt, 2%
• 2 1/2 tbsp (25 g) feta, crumbled
• 1 1/4 tbsp (5 g) parsley, chopped
• a pinch of fine sea salt

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Method

1. Brown the beef hard in the oil, breaking it up, until it partly crusts, 4 minutes. Add the garlic, oregano and cinnamon.
2. Add the tomatoes and broth; at a simmer, stir in the pasta and cook 8 minutes uncovered, until the liquid is mostly gone and the beef is at 165°F (74°C).
3. Off the heat, stir a spoonful of the hot sauce into the yogurt, then stir it in; taste and salt if needed, and scatter the feta and parsley over.