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1
Rinse the turkey breasts and pat dry.
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2
Pour the lemon juice over the turkey and sprinkle it lightly with salt.
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3
Let it sit for about 10 minutes.
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4
Combine the lemon zest, yogurt, chile, olive oil, spices, ginger, and garlic in a shallow bowl.
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5
Turn the turkey over in the marinade and let it sit at room temperature for at least 1/2 hour, or chill overnight.
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6
Preheat the oven to 475F or turn on the broiler.
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7
Place an oiled baking sheet in the preheated oven for about 5 minutes.
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8
Remove the turkey from the marinade and strip off the excess marinade with your fingers.
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9
Place the turkey on the hot baking sheet and cook for about 5 minutes, then use a spatula to flip it and cook another 5 minutes, or until just cooked through.
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10
Remove it from the oven and allow to rest before slicing.
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11
If youre using the broiler, broil the turkey 8-10 minutes, turning once.
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12
To serve, place a generous spoonful of the lentils on the plate, then place a few slices of the turkey alongside.
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13
Garnish with a sprinkling of chopped cilantro and a wedge of lemon.
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14
Heat the oil in a 2-quart saucepan over medium-low heat.
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15
Add the onion, garlic, and ginger and cook for about 5 minutes.
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16
Add the lentils and pour in 3 1/2 cups water, then add the cilantro bundle and cumin and bring to a simmer.
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17
Lower the heat and cook gently for about 45 minutes, adding a little more water if necessary.
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18
When the lentils are tender and ready to serve, remove the cilantro stems and season with salt.
