We had a our good friend Susan over for dinner tonight. I decided to make a dish that I found in the recent issue of Food Network magazine. It was called Tandoori Turkey Cutlets with Lentils. I made a few small changes but kept the gist of the recipe intact.
Here are the ingredients if this sounds interesting to you…
- 1/2 cup plain Greek yogurt (or sour cream)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons tandoori paste
- 3-4 turkey cutlets (about 1 1/2 pounds)
- 1 one-inch piece fresh ginger, peeled and sliced
- 3 cloves garlic, crushed
- 2 tablespoons tomato paste
- 1 to 2 teaspoons garam masala
- 2 cups red or brown lentils
- Kosher salt
- 1 5 -ounce package baby kale (about 4 cups)
- 1 cup fresh cilantro
While the meat is marinating, 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, about 1 minute. Add the tomato paste and garam masala and stir until sizzling, about 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. After the lentil is cooked, stir in the kale and 3/4 cup of cilantro. Cook until the kale wilts, about 2 minutes. Keep warm over low heat.
Finally, 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. This should take 4 to 5 minutes. Serve the turkey over the lentils and top with the remaining 1/4 cup each yogurt / sour cream and cilantro.