Indian-spiced Turkey Breast with Creamy Red Lentils

Name: Indian-spiced Turkey Breast with Creamy Red Lentils
Yield: makes 4 servings
Ingredients: 2 (8-ounce) pieces boneless turkey breast; Juice of 1 medium lemon (about 3 tablespoons); Salt; Zest of 1 medium lemon, grated (about 2 teaspoons); 1 cup plain yogurt (low-fat is fine), preferably a Middle Eastern or organic brand; 1 serrano chile, seeded and minced, or 1/2 teaspoon cayenne pepper; 1 tablespoon olive oil; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/2 teaspoon grated fresh ginger; 1/4 teaspoon minced garlic; Vegetable oil, for greasing the baking sheet; Creamy Red Lentils; Chopped fresh cilantro and lemon wedges, as garnish; 1 tablespoon vegetable oil; 1 small yellow onion, finely chopped; 1 garlic clove, minced; 1/2 teaspoon grated fresh ginger; 1 cup red lentils, rinsed with cold water; Cilantro stems and a bay leaf, tied together with string; 1/2 teaspoon ground cumin; Salt

December 14, 2011

This dish just scratches the surface of the marvelous world of Indian cuisine. In European and American cooking we have embraced the virtues of fresh herbs, but it is in the Indian kitchen that we begin to understand how spices can work together in fragrant and intense combinations, creating lingering flavors. In this dish the warmth of cinnamon romances cumin and other savory spices. The yogurt tenderizes and adds moisture to the lean turkey meat, and the creamy lentils eliminate the need for sauce. This dish needs nothing more than a scoop of warm basmati rice, but it’s also delicious with Brown Butter Cauliflower (p. 296).

Recipe notes

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