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Indian Spiced Turkey Cutlets & Lentils

Blog 55

I don't think it's a secret that I’m a Trader Joe's fanatic. I go every Sunday, know literally every product they carry, have my definite go-to's, and love trying their new items. Tonight I whipped up an Indian-themed dinner using a few of my favorite TJ's stand-bys - cooked lentils, frozen ginger and garlic cubes, Garam Masala spice and Harissa paste. This dish is SOOOOO good.

Prep the Cutlets: Place 4 turkey cutlets in-between plastic wrap, and pound down to about 1/2 inch thick. In a mixing bowl, stir together about 1/4 cup plain Greek yogurt, about a tablespoon of olive oil, and a few tablespoons of Harissa paste/sauce. Add the cutlets, mix well so they are totally covered, and let sit in the fridge for about a half hour.

Prepare the Lentils: In a large saucepan, over medium heat, add about 1 tablespoon of olive oil. Pop in about 3 each of the frozen garlic and ginger cubes (you can use fresh, or other versions if you want as well). Stir in a few tablespoons of tomato paste, a teaspoon of Garam Masala spice, and 1 teaspoon of curry powder. Let cook for about a minute or two. Stir in one package (about 1 pound) of cooked lentils, along with 2 cups of water, and season with a large pinch of salt. Mix well, bring to a simmer, and let thicken, about 8 minutes. If the mixture gets too thick, add a bit more water (or vegetable broth). Stir in about 1 cup of chopped kale (or spinach), and about 1 cup of fresh cilantro. Turn heat to low, and let the greens wilt into the lentils.

Cook the Cutlets: In a large skillet over a medium-high burner, heat up about 2 tablespoons of olive oil. Add the cutlets and cook about 5-6 minutes on each side, until turkey is cooked and both sides are browned.

Serve: Place the lentils in serving the cutlets right on top...add a large dollop of the Greek yogurt, and a scattering of cilantro leaves. Serve and get ready for the accolades!

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