Recipe taken from Balance Magazine, published by Diabetes.org
On the pulse – Pulses contain protein and fibre and, compared to other carb-containing foods, don’t give sharp rises to blood glucose levels. So if you have diabetes, there’s never ‘bean’ a better time to cook with them …
Serves: 2 Prep time: 20 mins Cook time: 26 mins
Per Serving 584g:
Carbs: 39.9g Cals: 457 Sugars: 14.6g Fat: 7.5g Sat Fat: 1.6g Salt: 0.66g
Protein: 49.7g Fibre: 15.7g
3 portions of fruit and veg
1 tsp whole cumin
1 tsp whole coriander
1 tsp whole fennel seeds
2 tsp paprika
3 garlic cloves, crushed
50g carrot, finely chopped
200g lean turkey mince
1 tsp rapeseed oil
1 stick celery, chopped
200g cooked plain beetroot, diced
1 orange – grated rind of half and remainder sliced
200g cooked Puy lentils
350ml low-salt vegetable stock
1 tblsp chopped fresh flat leaf parsley
- Oil a medium roasting tin. Dry-fry the cumin, coriander and fennel on a medium heat until fragrant. Grind to a fine powder.
- Stir the powder, paprika, 2 cloves garlic, carrot and 1tsp onion into the mince and season. Divide and roll into 10 balls.
- Heat the oil in a frying pan and cook the remaining onion until softened. Add the celery and remaining garlic and cook for 1-2 mins. Add the beetroot and orange rind and cook for 3-4 mins.
- Add the stock and bring to the boil. Reduce heat to a simmer, add the meatballs, cover and cook for 5 mins, turning occasionally. Meanwhile, fry the orange slices with 2 pumps of 1kcal spray until browning on each side. Set aside.
- Add the lentils to the sauce and simmer for 5-10 mins until thickened, and the meatballs are cooked. Serve with green vegetables and the glazed orange.