Natural tandoori turkey cutlets with lentils

Ingredients:

• 1 package (150g) baby kale leaves (about 4 cups)
• 4 natural turkey cutlets (about 700 g)
• 1/2 cup 2% plain Greek yogurt
• 3 tbsp. l. olive oil
• 2 tablespoons tandoori paste
• 1 root (about 2.5 cm) ginger, peeled and sliced
• 3 crushed cloves of garlic
• 2 tbsp tomato paste
• 1 - 2 tsp seasoning garam masala
• 2 cans (420g each) of canned lentils, drained and rinsed
• Salt
• 1 cup fresh cilantro

Preparation:

1. In a large resealable plastic bag, combine 1/4 cup yogurt, a tablespoon of olive oil, and the tandoori paste. Add the turkey cutlets and toss thoroughly to coat. Let marinate for 20 minutes.
2. Meanwhile, blend the ginger and garlic in a blender until smooth. Heat a large saucepan over medium heat. Add a tablespoon of olive oil, then the ginger-garlic paste. Cook for 1 minute, until bubbly.
   
   Add the tomato paste and garam masala and cook for another minute. Stir in the lentils. Add 1 cup of water and season with 1/2 teaspoon of salt. Bring to a boil and cook for about 7 minutes. Add the kale and 3/4 cup of cilantro; cook for about 2 minutes, until the kale has softened. Leave to simmer to keep the mixture warm.
3. Heat a large skillet over medium-high heat. Add a tablespoon of olive oil. Remove the turkey from the marinade, drain any excess liquid, and transfer the meat to the skillet. Cook for 4-5 minutes on both sides. Serve the turkey cutlets with lentils, garnished with the remaining 1/4 cup of yogurt and cilantro.