Loved “sloppy Joes” as a kid. Messy by design and delicious. These days the aim is still delicious but, lighter more healthy choices.
Using lean ground turkey and the hearty lentil beans, is a great alternative to preparing this traditional meat-centric meal that still feels substantial and comforting without sacrificing the flavor.
This recipe makes enough for twelve servings. You can easily freeze extra servings in freezer bags for a fast, healthy weeknight meal…. or skip the bun, and enjoy it as chili.
Turkey Lentil Joe’s
Adapted from allrecipes
1 (32-ounce) carton reduced-sodium chicken broth
1-1/2 cups brown lentils
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped carrot
1 pound ground turkey
3 cloves garlic, minced
1 (15-ounce) can crushed tomatoes
1/3 cup coarsely chopped pimiento-stuffed green olives
3 tablespoons chili powder
3 tablespoons tomato paste
2 tablespoons cider vinegar
Optional: Thinly sliced red onion and Kosher pickles
Bring broth to a boil in a Dutch oven. Stir in lentils; return to boil. Reduce heat and simmer, covered until tender, 20 to 25 minutes. Drain in a colander.
Heat oil in a Dutch oven over medium heat. Add onion and carrot; cook until tender, 5 to 6 minutes. Add turkey and garlic; cook, stirring to break up lumps, until turkey is browned. Drain any oil.
Stir in tomatoes, olives, chili powder, tomato paste, and vinegar. Bring to a boil; reduce heat and simmer, stirring frequently, until slightly thickened, about 8 minutes. Stir in cooked lentils; cook until heated through, about 2 minutes more. Serve on buns with red onion and pickles, if using.