Sloppy Joes with Turkey and Lentils
Looking for a fast and fun dinner idea that can be served in a myriad of ways, then you have to try my Sloppy Joes with Turkey and Lentils! You can serve this deliciousness on top of a bun, in an avocado half, in a taco, over greens in a bowl as a chili… it’s so versatile!
Lentils are a wonderful food! They are virtually fat free, are a good source of protein, contain folate, copper, phosphorous, iron, manganese and zinc, vitamins B1 and B6. They contain fiber to keep your gut happy and which helps to balance your blood sugar after eating. And they are delicious!
To make this vegetarian, leave out the ground turkey and when you add the lentils, add a can of drained and rinsed white kidney, romano, adzuki or navy beans. Or you can add crumbled tempeh. Some sautéed mushrooms added in as well is delicious!
Leftovers are wonderful heated up or eaten cold. A big spoonful is a great pick me up mid-afternoon when that slump hits!
As always, when you make this recipe, please post a photo of your Sloppy Joes with Turkey and Lentils goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 15 minutes / Cook time: 45 minutes / Makes: 4 -6 generous servings
Ingredients:
4 Cloves Garlic - minced
2 Tablespoons Olive Oil (plus a little for the garlic)
1 Medium Cooking Onion - chopped
1 Cup Carrot – diced
1 Cup Zucchini - diced
1 Pound Ground Turkey
1 2/3 Cups Passata (crushed or ground tomatoes)
3 Tablespoons Tomato Paste
1/3 Cup Roasted Red Peppers (store-bought or home-made) – diced
1½ Tablespoon Chili Powder
½ teaspoon Chili Flakes
1/8 teaspoon Cayenne
1/8 teaspoon Turmeric (optional but so healthy!)
2 Tablespoons Balsamic Vinegar
Pepper and Herbamare (or Sea Salt)
1 Can Lentils - 540 mL – drained and rinsed
How It’s Made
Mince your garlic and let it sit in a bit of olive oil as you gather the rest of your ingredients. This allows the active ingredients in the garlic to work their nutritional magic!
In a large frying pan that has a lid, heat the olive oil over medium heat. Add the onion, carrot and the zucchini and cook, stirring, until the onion is slightly browned and the carrot and zucchini are a bit soft.
Add the ground turkey and the garlic, stirring to break up any clumps of turkey meat and cook until the turkey is nicely browned.
Stir in the passata (or use ground or crushed tomatoes), the tomato paste, the roasted red peppers, all the spices and the balsamic vinegar. Season with freshly ground pepper and a dash of Herbamare or sea salt. Stir to mix everything together.
Bring the mixture to a boil and then reduce the heat to let the mixture simmer gently. Simmer, giving it a stir every couple of minutes, for 10 minutes.
Add the lentils and stir to make sure they are mixed in well. Let the mixture simmer for another 15-20 minutes so the flavours all melt together, the lentil heat through and the mixture thickens slightly. If it gets too dry, add a ¼ cup passata and stir to incorporate it in evenly.
Serve on a bun with toppings of your choice (we love some greens, pickles and some cheese), in a taco shell or on an avocado half – all shown in the photo!
Enjoy!
Variations
To make this vegetarian, leave out the ground turkey and when you add the lentils add a can of drained and rinsed white kidney, romano, adzuki or navy beans. Or you can add crumbled tempeh. Some sautéed mushrooms added in as well is delicious!
