ChickPeas or Lentils

If you haven't soaked the ChickPeas yet, go for lentils, hehe. You really need to soak them for a good 12 hours.

I love mixing my lentils with brown rice. I'll dump a serving of each into a pot and stir-fry them together with a bit of vegetable broth. Then I'll top it off with some veggies and/or fish.

I found this recipe on the BBC good food website and made it last week. Instead of the coleslaw Iserved the kebabs with a wholemeal pitta, low-fat homemade tzatziki and some Greek salad, although I don't have the nutritional information for it that way.


Lamb Kebabs with Fennel and Cucumber Slaw:

Ingredients400g can green lentils , rinsed and drained
250g pack lean minced lamb
1 tsp ground coriander
1 cucumber , chopped
1 fennel bulb , shredded
200g pot reduced-fat Greek yogurt
small garlic clove , crushed (optional)
1 mild red chilli , deseeded and chopped

Serves 4

Prep 10 mins
Cook 10 mins

1.Heat grill to high. Put the lentils into the bowl of a food processor, then whizz to a rough paste. Tip into a bowl, add the mince, coriander and plenty of seasoning, then mix well. Roll into 16 balls, thread onto 4 skewers, then grill for 10 mins, turning halfway through, until golden and juicy in the middle.
2.Meanwhile, mix the cucumber and fennel with the yogurt, garlic if using, chilli and salt and pepper to taste. Serve with the kebabs.

Per serving202 kcalories, protein 21g, carbohydrate 12g, fat 8 g, saturated fat 4g, fibre 3g, sugar 4g, salt 1.02 g

I found that the lentil and lamb balls crumbled a bit when I tried to move them so I would recommend to forget about the skewers and just set them on a baking tray under the grill.

Hope this is useful