Tandoori Turkey Cutlets with Lentils
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
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