Recipe courtesy of Food Network Kitchen
Save Recipe Print
Tandoori Turkey Cutlets with Lentils
Total:
45 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
45 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Mix 1/4 cup yogurt, 1 tablespoon olive oil and the tandoori paste in a large resealable plastic bag. Add the turkey and shake to coat. Set aside to marinate, 20 minutes.

Meanwhile, pulse the ginger and garlic in a mini food processor to make a paste. Heat a large saucepan over medium heat. Add 1 tablespoon olive oil, then the ginger paste. Cook until the paste sizzles, 1 minute. Add the tomato paste and garam masala and stir until sizzling, 1 minute. Stir in the lentils. Add 1 cup water and season with 1/2 teaspoon salt. Bring to a simmer and cook until thickened, about 7 minutes. Stir in the kale and 3/4 cup cilantro; cook until the kale wilts, about 2 minutes. Keep warm over low heat.

Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Remove the turkey from the marinade, letting the excess drip off, and add to the skillet. Cook, turning once, until just cooked through, 4 to 5 minutes. Serve over the lentils and top with the remaining 1/4 cup each yogurt and cilantro.

Photograph by Ryan Dausch

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Breaded Chicken Cutlets

Recipe courtesy of Food Network Kitchen

Quick Crispy Chicken Cutlets

Recipe courtesy of Jamie Deen

Turkey Chili

Recipe courtesy of Scott Uehlein|Nancy Lopez

Turkey Bolognese

Recipe courtesy of Giada De Laurentiis

Turkey Tetrazzini

Recipe courtesy of Ree Drummond

Turkey Meatloaf

Recipe courtesy of Ina Garten

Turkey Burgers

Recipe courtesy of Bobby Flay

Turkey Tetrazzini

Recipe courtesy of Virginia Willis

Turkey Tacos

Recipe courtesy of Jamie Deen

Browse Reviews By Keyword