Turkey Lentil Sloppy Joes

They say silence is golden, or of great value, so let's assume that's why I've been away from this space for the past week. In reality, it has more to do with an EPIC work assignment - not in the type of work, but rather the time in which it needed to be delivered - that kept me busy every free moment I've had for the past two weeks. Throw in a hectic June calendar, two busy exam-studying kids, and one baby who's decided daytime naps are a thing of the past, and well, you can see how I've had little time for blogging. 

It's not that I haven't been thinking of you. Quite the opposite, actually! I keep thinking I need to tell you about the nachos lasagna I made a few Fridays ago, or the Korean BBQ chicken the boys currently love. Even the rocky road brownies I just popped into the oven are discussion worthy. Instead, I've decided it's the turkey and lentil sloppy Joes I should share because they're quick-cooking, freezer-friendly, perfect for camping and eating on the road, and make a mighty weeknight meal that feeds the family well in a short amount of time. 

The platter of these sandwiches went down the hatch faster than they could be Instagrammed, guaranteeing they're both good and worth making. Made from ground turkey, fibre-friendly lentils - canned are fine if you don't have time to cook some from scratch - and a few favourite pantry items, then spooned onto whole wheat hamburger buns (and served with crispy roasted mini potatoes and a side salad), this is a meal we can all feel good about cooking and eating.

Turkey and Lentil Sloppy Joes

Serves 4-6 (depending on how hungry your family is)

• 2 Tbsp. cooking oil (canola, safflower, grapeseed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 lb. ground turkey
• 2 cups cooked green or brown lentils (or 1 – 19oz. can, rinsed and drained)
• 3 Tbsp. chilli powder
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 2 cups tomato sauce
• 2 Tbsp. tomato paste
• 3 tablespoons brown sugar
• 1 tablespoon prepared yellow mustard
• 8-12 whole-wheat dinner rolls or hamburger buns

1. Set a large skillet over medium heat. Add the oil and sauté the onions until translucent, about 5-8 minutes. Add the garlic and cook for an additional minute.

2. Crumble the ground turkey over top and cook until no longer pink. Add the lentils, chilli powder, oregano and salt and stir. Add the tomato sauce and tomato paste and mix well. Reduce heat to medium low and simmer for 10 minutes.

3. Stir in the brown sugar and mustard and heat through. Turn off the heat and let sit for 10 minutes. Spoon onto whole-wheat dinner rolls or hamburger buns and serve.

Comments

[Allison]

These look perfect Jan! My kind of meal. Making these this week for sure.

[Robyn]

NACHOS LASAGNA!!!

[Jan Scott]

Haha! Ill tell you all about them, Robyn. So good.

[Jan Scott]

So glad you approve! Have a great week.