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Big-Batch Turkey-Lentil Joes

Rated as 3 out of 5 Stars

"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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Ingredients

1 h servings 196
Original recipe yields 12 servings (6 3/4 cups)

Directions

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  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.

Footnotes

  • Cook's Note:
  • To freeze: Cool completely, then divide evenly into 2 generous 3-cup portions, each enough for 6 sandwiches. Transfer each to a resealable plastic freezer bag; seal, label, and freeze up to 6 months. To serve, thaw 1 portion in fridge overnight. Transfer to a medium saucepan; cook, covered, over medium- low heat, stirring occasionally, until heated through, about 5 minutes.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of chicken broth. The actual amount of broth consumed will vary.

Nutrition Facts


Per Serving: 196 calories; 5.4 21.9 16.3 29 275 Full nutrition

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Reviews

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Found this to be rather bland and not at all gloopy like a sloppy joe should be. I added about 1 t. salt and some course ground pepper. Added a bit of vegetable juice, still sorta boring. The...