Big-Batch Turkey-Lentil Joes recipe

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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

Nutrition Info

195.8 calories
carbohydrate: 21.9 g
cholesterol: 29.1 mg
fat: 5.4 g
fiber: 9.6 g
protein: 16.3 g
saturatedFat: 1.2 g
servingSize: -
sodium: 275.2 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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. 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. 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.

Recipe Yield

6 3/4 cups

Recipe Note

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.

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