Winter has finally arrived in Chicago. Well, the beginning of winter anyways. I’m under no false illusions that it will stay this warm. Oh the joys of living in Chicago.
Well one joy is getting to eat some delicious cold-weather food! I know you’re thinking “that’s all fatty and not healthy.” Well mostly that’s true. Comfort food is good, but this is a recipe for some healthier sloppy joes that are just as delicious and filling as regular sloppy joes!
This was a great meal before our finals two games of flag football. Our Learned Hand football team dominated our first playoff game tonight (32-7) and so we moved on to the second round of playoffs. After a calf injury, a nose injury, and some really really cold toes, we lost our final game. But it was a great season! Look for us in the Spring playing on Lincoln Park’s south fields!
Turkey and Lentil Sloppy Joes
1 cup uncooked green lentils
4 cups water
1/3 lb ground turkey
1/2 large yellow onion, diced
3 cloves garlic
2 tablespoons cayenne pepper (3 if you want it spicier)
1 tablespoon oregano
1 teaspoon salt
1 15 oz can tomato sauce
1 mini can tomato paste
4 tablespoons brown sugar
3 tablespoons dijon mustard
- Put lentils in a medium sauce pan with 4 cups of water. Bring to a boil then lower heat and simmer for about 20 minutes until lentils are soft. Drain.
- About half way through the lentils being done, saute the turkey, onion, and garlic together.
- Add the turkey, onion, and garlic to the drained lentils. Add the cayenne pepper, oregano, and salt. Mix.
- Add tomato paste and sauce. Mix and cook for another few minutes.
- Add brown sugar and dijon mustard and mix together.
- Serve on whole wheat buns or 12-grain bread, toasted, with some delicious cheese on top! (I used roasted garlic havarti – it melts wonderfully!)