Turkey and Lentil Sloppy Joes

Ingredients

• 500 gextra-lean ground turkey (93%)
• 120 gdry green or brown lentils, dry
• 1medium onion
• 1red bell pepper
• 2¾ tbsptomato paste
• ½can (796 ml) diced tomatoes
• 1¾ tbspketchup
• 1¾ tspWorcestershire sauce
• 2 tspyellow mustard
• 1½ tspchili powder
• 6buns
• 150 gcoleslaw mix

Method

1. Rinse the lentils, cover with 750 ml (3 cups) of water in a saucepan and bring to a boil over high heat. Simmer over medium-low until tender, about 20 minutes, then drain.

   20 min timer

2. Dice the onion and red pepper into small 1 cm (1/2 inch) pieces.

3. Heat a large skillet over medium-high heat. Add the turkey, onion and pepper and cook, breaking up the meat, until no pink remains and it reaches 74°C (165°F), about 8 minutes.

   8 min timer

4. Stir in the lentils, tomato paste, diced tomatoes, ketchup, Worcestershire sauce, mustard and chili powder. Lower the heat to medium and simmer, stirring often, until thick, about 10 minutes.

   10 min timer

5. Toast the buns cut side down in a dry pan or under the broiler for 1 minute.

6. Pile the filling onto the buns and top with a little coleslaw mix.

Storing and reheating

The filling keeps 4 days or 3 months frozen.