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
First, you need to mix 1/4 cup yogurt (or sour cream) with 1 tablespoon of olive oil and the tandoori paste in a large resealable plastic bag. Add the turkey cutlets and shake to coat. Set aside to marinate for at least 20 minutes.

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.