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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