Big-Batch Turkey-Lentil Joes

Big-Batch Turkey-Lentil Joes

by Aymeric Leclerc 2 years ago
4.3 (3)
45 minutes
195.8 kcal
21.9 g carbs
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Description

Perfect for feeding a crowd or freezing for later, this recipe makes enough for 12 hearty sandwiches-or about 7 cups of soul-satisfying chili if you prefer to skip the buns. Serve on hamburger buns with red onion and pickle chips.

Ingredients
  • 1 (32 ounce) carton low-sodium chicken broth
  • 1 ½ cups brown lentils
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • ½ cup chopped carrot
  • 1 pound ground turkey
  • 3 cloves garlic, minced
  • 1 (15 ounce) can crushed fire-roasted tomatoes
  • ⅓ cup chopped pimiento-stuffed green olives
  • 3 tablespoons mild chili powder
  • 3 tablespoons tomato paste
  • 2 tablespoons cider vinegar
Directions
  1. 1. Bring broth to a boil in a Dutch oven. Stir in lentils; return to a boil. Reduce heat and simmer, covered, until tender, 20 to 25 minutes. Drain in a colander.
  2. 2. Heat oil in the 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 grease.
  3. 3. 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.
Nutrition Facts
serving: 6 3/4 cups
calories: 195.8 kcal
carbohydrates: 21.9 g
protein: 16.3 g
saturated fat: 1.2 g
cholesterol: 29.1 mg
sodium: 275.2 mg
fiber: 9.6 g
sugar: 2.3 g