Ground beef is a staple in many American kitchens, and for good reason. It’s highly adaptable, lending itself to countless recipes, from pasta bolognese to shepherd’s pie. It’s also easily divided up into smaller portions, making it easy to cook some now and save the rest in the freezer for later.
In the past, ground beef was significantly cheaper than other meats, which helped make it a household favorite. According to data from the Bureau of Labor Statistics, however, the price of ground beef rose 15.5% between December 2024 and December 2025, suggesting it’s no longer the ultra-cheap protein it once was. By comparison, prices for poultry, pork, and seafood ticked up 1.4%, 0.8%, and 4.4%, respectively, during the same period.
The good news is you can stretch a pack of ground beef without sacrificing flavor by using a low-cost plant protein: lentils.
Beef (and Lentils): It’s What’s for Dinner
Lentils are small but mighty legumes that are rich in protein, fiber, and iron. Because of their nutritional benefits and mild flavor, lentils are commonly used as a meat substitute in American vegetarian cooking. But you don’t have to be a vegetarian to enjoy lentils. They are a reliable ingredient for stretching ground beef, making it go further while remaining virtually unnoticeable to those eating it.
Here’s how to do it: Use 1 cup of dried (uncooked) lentils for every 1 pound of ground beef. (This may seem like a small amount of lentils, but remember that 1 cup of dried lentils yields about 2 1/2 cups once cooked.) For example, if you’re making 2 pounds of ground beef, you will need 2 cups of dried lentils.
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Cook the lentils according to the package directions until they are soft but not mushy; if a time range is listed, err on the shorter side. Next, brown the ground beef in a skillet and drain the excess fat. Once the meat is ready, stir in the cooked lentils along with your desired seasonings. You can also add a small amount of liquid, such as water or broth, and simmer for about 10 minutes to let the flavors meld. Then, serve as usual. This mixture works well for nearly any recipe that calls for ground beef, including meatloaf, chili, pasta sauce, tacos, casseroles, and more.
Tips and Tricks
Brown or green lentils are the best choice here because their mild flavor profile allows them to soak up the other flavors they’re cooked with. Avoid using red lentils, which have a more distinct taste and a texture that doesn’t blend well with ground beef. Also, keep in mind that lentils can cause digestive issues for some people. If you’re cooking for others, ask about their food sensitivities before incorporating the legumes into your meal.
