These Roast Beef Sliders with Creamy Peppercorn Sauce are a super-fast, weeknight friendly meal. It is the perfect way to semi “fancy up” a fairly traditional sandwich. Why sliders? Kids. End of story. Yes, these can, and perhaps even should, be full sandwiches; however, I have […]
These Grilled Jalapeno Popper Sandwiches combine all the yummy flavors of jalapeno poppers with a grilled cheese sandwich format. Kids and adults alike will love these easy to prepare sandwiches. Use your grill pan to get the perfect grill mark lines! Print Grilled Jalapeno Popper […]
So, Why Sloppy Janes and not Sloppy Joes? Traditionally, Sloppy Joes made with Turkey are called Sloppy Janes. Simple as that Beef for Joes and Turkey for Janes. So, since we added lentils to our version do we need a new name? Sloppy Janets, Jasons? Let me know your thoughts!
These Weeknight Turkey & Lentil Sloppy Janes are the perfect hybrid. You get all the yummy flavors of a sloppy joe, spiced up a bit here, but made with turkey instead of beef to lighten it up a bit. We also added lentils to bulk up the dish with health fiber and a meaty texture while keeping the whole meal very light.
The sandwiches are light enough for the warm days of Summer, but still cozy enough to get you through the cooler months.
Serve traditionally, on lightly toasted buns, or make the dish even lighter by wrapping it in some crisp Butter Lettuce. Either way, you, and your family, will LOVE these! Pair them with our Oil-Free Oven Fried Pickle Chips for a perfect quick easy meal!
WEEKNIGHT TURKEY & LENTIL SLOPPY JANES
- 1 lb lean ground turkey
- 1 T plus 1t olive oil
- 1 red bell pepper finely chopped
- 1/2 t garlic powder
- 1/4 c diced red onion
- 4 T tomato paste
- 1 large bay leaf
- 1, 15 oz can tomato sauce
- 2 c water
- 1 c brown lentils rinsed and sorted through
- 3 T Worcestershire Sauce
- 2 T yellow mustard
- 3 t apple cider vinegar
- 3 t light brown sugar
- 1 T chili powder
- 1 t ground black pepper
- 1/2 t cayenne
- Buns and/or lettuce wraps
- yellow mustard
- sliced red onion
- dill pickle chips
Heat 1t of the olive oil in a large sauce pan over medium high. Cook the turkey, breaking up with a spoon, until no longer pink. Remove from pan and set aside.
Heat the remaining 1T of oil over medium-high. Add the bell pepper, red onion and cook about 4 minutes, until softened. Add the garlic powder and tomato paste and cook for a minute longer.
Add the turkey back to the pot along with the remaining ingredients. Bring to a boil. Cover with a lid and simmer for about 30 minutes, or until lentils are tender.
Serve warm in lettuce wraps or on buns. Top with dill pickle chips, red onion slices and/or yellow mustard.
this dish comes out fairly spicy. If you would prefer less heat reduce the chili powder and cayenne pepper by half. This makes enough for 8 sandwiches/wraps.
This post may contain affiliate links or sponsored content, read more on our disclosure page.