TANDOORI TURKEY CUTLETS WITH LENTILS

Tandoori Turkey Cutlets with Lentils image

A common practice in India, juicy cuts of meat get marinated in a flavorful yogurt mix to deepen the flavors. Serve alongside garlicky lentils scented with garam masala.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 480, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 109 milligrams, Sodium 655 milligrams, Carbohydrate 33 grams, Fiber 17 grams, Protein 58 grams, Sugar 5 grams