Tandoori Turkey Cutlets with Lentils

Total Time:
45 min
Prep:
10 min
Inactive:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 cup 2% plain Greek yogurt
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons tandoori paste
  • 4 turkey cutlets (about 1 1/2 pounds)
  • 1 1 -inch piece fresh ginger, peeled and sliced
  • 3 cloves garlic, crushed
  • 2 tablespoons tomato paste
  • 1 to 2 teaspoons garam masala
  • 2 15 -ounce cans low-sodium brown lentils, drained and rinsed
  • Kosher salt
  • 1 5 -ounce package baby kale (about 4 cups)
  • 1 cup fresh cilantro
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


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