Lentil & Beef Kofta (High-Protein Sheet Pan Dinner)

Before you assume that kids might not be into a blend of spices — I have pretty picky kids, and they absolutely devoured this both times I’ve made it! This sheet pan lentil & beef kofta is an easy, family-friendly dinner made with simple ingredients that’s packed with protein and fiber.

Perfect for busy weeknights, it’s hands-off in the oven and totally customizable — swap spices, serve with yogurt, or add a fresh salad. Minimal cleanup, maximum flavor. Adding in lentils brings down the cost of the meal (less meat, less money spent!) and increases the fiber and phytonutrients for all. Also stores great for leftovers (easy meal prep!) and freezes well too.

Ingredients for Sheet Pan Lentil & Beef Kofta (makes 4-6 servings)

For the Kofta

• 1 lb ground beef (or lamb, turkey, or plant-based substitute)
• 4 Tbsp olive oil, divided
• 1 small onion, finely minced or grated (I chopped in a food processor)
• 2 cloves garlic, minced
• 2 tsp smoked paprika
• 2 tsp cumin
• 1/2 tsp allspice
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• 1 – 1 1/2 tsp salt (I liked mine a bit saltier with 1 1/2 tsp)
• 1 can of lentils, rinsed and drained (1 1/2 cups)
• 1 egg

For the Cucumber Tomato Salad:

• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 2 Tbsp red onion, finely sliced
• 1 Tbsp olive oil
• 1 Tbsp red wine vinegar lemon juice
• Salt + pepper, to taste
• Optional: fresh mint or parsley

Instructions

1. Preheat oven & prep sheet pan: Preheat to 400°F.
2. Make kofta: In a bowl, combine ground beef, lentils, onion, garlic, spices, salt, pepper, and parsley. Form into small logs or patties and place on the sheet pan. Brush lightly with olive oil.
3. Bake: Cook for 20–25 minutes, flipping halfway through, until cooked through and golden brown.
4. Prepare salad: While kofta bakes, toss together cucumber, tomato, onion, olive oil, lemon juice, salt, pepper, and optional herbs.
5. Serve: Plate kofta with salad and optional yogurt or flatbread. Enjoy!

Lentil & Beef Kofta (High-Protein Sheet Pan Dinner)

This easy Lentil & Beef Kofta is packed with flavor, protein, and fiber — a family-friendly Mediterranean dinner that comes together on one sheet pan.

Print Recipe Pin Recipe

Total Time 30 minutes mins

Course: Main Course

Cuisine: Middle Eastern Inspired

Ingredients Method Notes

Ingredients

  

For the kofta:

• 1 lb ground beef or lamb, turkey, or plant-based substitute
• 4 Tbsp olive oil divided
• 1 small onion finely minced or grated (I chopped in a food processor)
• 2 cloves garlic minced
• 2 tsp smoked paprika
• 2 tsp cumin
• 1/2 tsp allspice
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• 1 – 1 1/2 tsp salt I liked mine a bit saltier with 1 1/2 tsp
• 1 can of lentils rinsed and drained (1 1/2 cups)
• 1 egg

For the Cucumber Tomato Salad:

• 1 cup cherry tomatoes halved
• 1 cucumber diced
• 2 Tbsp red onion finely sliced
• 1 Tbsp olive oil
• 1 Tbsp red wine vinegar lemon juice
• Salt + pepper to taste
• Optional: fresh mint or parsley

Method

 

1. Preheat oven to 400°F.
2. In a large bowl, combine onion, garlic, ground beef, spices, and salt. Mix well until evenly combined. Fold in lentils and egg, stirring until the mixture is fully incorporated.
3. Drizzle a sheet pan with 2 Tbsp olive oil. Spread the kofta mixture onto the pan in a ½-inch-thick rectangle. Use a knife to score into 1-inch strips (about 2.5 cm). Drizzle with 1 Tbsp olive oil.
4. Bake for 12–15 minutes at , then broil for 2–5 minutes until the top is golden and crisp. Carefully remove from the oven and re-cut the strips if the egg has baked over the scores.
5. While the kofta bakes, chop cucumbers and tomatoes. Toss with red wine vinegar, remaining olive oil, and a pinch of salt and pepper.
6. Assemble and serve: Layer the kofta strips, cucumber-tomato salad, and tzatziki inside naan or pita. Enjoy immediately! Store leftovers in an air tight container in the fridge for 4 days, or freeze kofta strips layered between sheets of parchment paper for up to 2 months.

Notes

Family-friendly meal tips:

• Reserve some cucumbers & tomatoes during chopping for plainer veggies if your kids prefer.
• Serve kofta, naan, and veggies separately with tzatziki for dipping for selective eaters to explore!
• If your kids like meatballs, you can “rebrand” these as kofta meatballs to increase acceptance of a new food!

Nutrition Info (per serving, 4 servings):

~378 calories, 23 g fat (6 g saturated), 24 g carbs (8 g fiber, 0 g added sugar), 32 g protein

Why You’ll Love This Lentil & Beef Kofta

• Balanced with protein, fiber, and veggies
• One-sheet-pan prep — minimal cleanup
• Family-friendly flavors
• Easy to serve “deconstructed” for selective eaters
• Freezer-friendly for make-ahead lunches or dinners

FAQs

Can I use ground turkey or chicken instead of beef or lamb?
Yes! Both work well. You may want to add a touch more olive oil to prevent drying since they’re leaner meats.

Can I make this Lentil & Beef Kofta vegetarian?
Absolutely. Sub the ground meat for a plant-based meat alternative, or double the lentils and add ½ cup breadcrumbs or cooked quinoa to help the mixture hold together.

Do I need to cook the lentils first?
If using canned lentils, just rinse and drain them. If cooking from dry, cook until tender before mixing.

What’s the best way to store leftovers?
Store kofta and veggies separately in airtight containers for up to 4 days. Reheat in a skillet, oven or microwave before serving.

Can I make this ahead for meal prep?
Yes! Bake the kofta and prep the salad ahead of time. Assemble into pitas or bowls for easy grab-and-go lunches.

More Family-Favorite Dinners You’ll Love

• Cozy Vegetarian 3-Bean Chili (Kid-Approved & Freezer-Friendly)
• Quick & Easy Lemon Pesto Orzo (One-Pot Meal)
• Easy Creamy Sun-Dried Tomato Gnocchi with Spinach (One Pot Meal!)
• Crispy Sheet Pan Black Bean Tacos
• Easy Roasted Garlic Tomato Soup (One Pot Meal)

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