INDIAN-SPICED TURKEY BREAST WITH CREAMY RED LENTILS

Indian-spiced Turkey Breast with Creamy Red Lentils image

Yield makes 4 servings

Number Of Ingredients 24

2 (8-ounce) pieces boneless turkey breast
Juice of 1 medium lemon (about 3 tablespoons)
Salt
Zest of 1 medium lemon, grated (about 2 teaspoons)
1 cup plain yogurt (low-fat is fine), preferably a Middle Eastern or organic brand
1 serrano chile, seeded and minced, or 1/2 teaspoon cayenne pepper
1 tablespoon olive oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon grated fresh ginger
1/4 teaspoon minced garlic
Vegetable oil, for greasing the baking sheet
Creamy Red Lentils
Chopped fresh cilantro and lemon wedges, as garnish
Creamy Red Lentils
1 tablespoon vegetable oil
1 small yellow onion, finely chopped
1 garlic clove, minced
1/2 teaspoon grated fresh ginger
1 cup red lentils, rinsed with cold water
Cilantro stems and a bay leaf, tied together with string
1/2 teaspoon ground cumin
Salt

Steps:

Rinse the turkey breasts and pat dry. Pour the lemon juice over the turkey and sprinkle it lightly with salt. Let it sit for about 10 minutes. Combine the lemon zest, yogurt, chile, olive oil, spices, ginger, and garlic in a shallow bowl. Turn the turkey over in the marinade and let it sit at room temperature for at least 1/2 hour, or chill overnight.
Preheat the oven to 475°F or turn on the broiler.
Place an oiled baking sheet in the preheated oven for about 5 minutes.
Remove the turkey from the marinade and strip off the excess marinade with your fingers. Place the turkey on the hot baking sheet and cook for about 5 minutes, then use a spatula to flip it and cook another 5 minutes, or until just cooked through. Remove it from the oven and allow to rest before slicing. If you're using the broiler, broil the turkey 8-10 minutes, turning once.
To serve, place a generous spoonful of the lentils on the plate, then place a few slices of the turkey alongside. Garnish with a sprinkling of chopped cilantro and a wedge of lemon.
Creamy Red Lentils
Heat the oil in a 2-quart saucepan over medium-low heat. Add the onion, garlic, and ginger and cook for about 5 minutes. Add the lentils and pour in 3 1/2 cups water, then add the cilantro bundle and cumin and bring to a simmer. Lower the heat and cook gently for about 45 minutes, adding a little more water if necessary.
When the lentils are tender and ready to serve, remove the cilantro stems and season with salt.