Big-Batch Turkey-Lentil Joes

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 196 Calories

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 tablespoons cider vinegar
• 1 pound ground turkey
• 3 tablespoons tomato paste
• ½ cup chopped carrot
• 1 cup chopped yellow onion
• 1 (32 ounce) carton low-sodium chicken broth
• 1 ½ cups brown lentils
• 1 (15 ounce) can crushed fire-roasted tomatoes
• ⅓ cup chopped pimiento-stuffed green olives
• 3 tablespoons mild chili powder

Recipe Instructions

Step 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.

Step 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.

Step 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.