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Tandoori Turkey Cutlets With Lentils

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Tandoori Turkey Cutlets With Lentils Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
490
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
611mg
25%
Total Carbohydrates
67g
22%
Dietary Fiber
12g
48%
Sugars
5g
Protein
43g
Calcium
37mg
4%

Number of servings: 4

Calories per serving: 490

Preparation time: 30 min

Total time: 55 min

Ingredients

14 cup nonfat plain yogurt

12 tsp cumin

12 tsp coriander

12 tsp cardamom

12 tsp turmeric

14 tsp chili powder

12 tsp salt, divided

1 lb turkey breast cutlets

Nonstick cooking spray

2 tsp canola oil

4 garlic cloves, minced

1 cup chopped carrots

1 cup sliced cauliflower florets

1 tomato, chopped

2 cups low-sodium chicken broth

12 cup dry lentils

12 tsp curry powder

1 14 cups brown rice, cooked according to directions without salt or fat

Directions

1. In a small bowl, combine yogurt, cumin, coriander, cardamom, turmeric, chili powder, and 14 tsp salt. Mix well.

2. Place turkey cutlets in a shallow glass dish and spread yogurt mixture on both sides. Cover and marinate in the refrigerator for 30 minutes.

3. Spray a large saucepan with nonstick cooking spray. Place the saucepan over medium-high heat and add canola oil. When hot, add garlic, carrots and cauliflower. Sauté 1 to 2 minutes.

4. Add tomato, broth, lentils, curry powder, and remaining 14 tsp salt. Bring to a boil. Cover. Reduce heat to simmer and cook 30 to 35 minutes or until lentils are tender.

5. Spray a broiler pan rack with nonstick cooking spray. Place turkey cutlets on the rack. Broil 4 to 5 inches from the heat source for 5 minutes on each side, or until cooked through.

6. Serve turkey cutlets with seasoned lentils and hot rice.

Makes 4 servings.

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