Big-Batch Turkey-Lentil Joes Recipe
"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." Author: Betty Soup Total Time: 1 h
Serving size: 12
Calories per serving: 118
1 (32-ounce) carton low-sodium chicken broth
1 1/2 cups brown lentils
1 tablespoon olive oil
1 cup chopped yellow onion
1/2 cup chopped carrot
1 pound ground turkey
3 cloves garlic, minced
1 (15-ounce) can crush fire-roasted tomato
1/3 cup chopped pimiento-stuffed green olives
3 tablespoons mild chili powder
3 tablespoons tomato paste
2 tablespoons cider vinegar
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.
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.
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.