Thank to everyone who has kept the DFeast alive! The list is up to 183 recipes. I’ve tried several of them, mostly with success, and am happy to have a few new meals in the arsenal. I have several more on my list I still want to try!
Here’s one that was specifically requested by Leighann. It’s my mom’s stovetop recipe that my sister converted to a crockpot version. Instructions for both are below.
Lentils are all the way on “that” side of the glycemic index – way, way, way over there. They are amazing on Caleb’s blood sugars – smooth sailing all the way. I weigh his portion on the Salter scale, but a rough estimate is that this recipe makes 8 large servings at 40 gams of carbs per serving. Or about 1 cup is 25 grams of carbs. I usually back some carbs out to be safe because of the low glycemity, but no extended bolus has ever been needed.
Lentil Soup
1 pound dry lentils
1/2 c chopped onion
1/2 c chopped celery
1/2 c chopped carrots
1 clove minced garlic
3 T snipped parsley (optional)
Salt to taste
Pepper to taste
1 15 oz can tomato sauce
2 T vinegar
Stove top:
Rinse lentils. Drain and place in large pot. Add 8 cups water and remaining ingredients EXCEPT vinegar. Cover and simmer 1 1/2 hours. Add vinegar and simmer 30 more minutes.
Crock Pot:
As above, but cook on low for 8 to 9 hours. Add vinegar in last hour.
Either version:
Add meat of choice with vinegar if you so choose.
This is Caleb... 
I LOVE lentil soup. I was thinking about putting mine on this week, but I will wait for a few weeks now. Yours is similar too, I will have to try it this way. I put sausage in mine and carrots but no celery and I don’t put tomato sauce in either. I will have to try yours, sounds good!
Post it Heather! This way people have a choice!
I don’t even know how I stumbled upon your blog but I did and I just wanted you to know that reading your blog and Caleb’s journey has helped me tremendously. My daughter was diagnosed with Type I diabetes a few months ago and there are days I need to escape and see llight at some point in this journey. So thanks for your posts! From one mom to another, it helps!
i make a similar lentil soup, but with Ancho chili powder in it, then a piece of grilled pineapple on top… so good.
Unique!
this is the recipe i use http://www.theppk.com/2010/09/ancho-lentil-soup-with-grilled-pineapple/
yum!
I’ve never made anything with lentils… I’m not even sure how they taste. Maybe it’s time to try something new!
Btw, thanks for your tip on the mac n cheese. I’ll have to give it a try.
Lorraine – thanks for reminding me about my dried lentils in my larder. Speaking of “larder” – that’s the type of lentils I use- or they’re better known as brown lentils to most folks. t sometimes use green lentils (Puy or French lentils) which tend to get less mushy. Which ones do you recommend for your recipe? They look like brown – but you never know with pictures when they’re taken?
Bon appetit (think of Julia Child’s saying this).
I used brown, but I’m sure whatever you have will work!
gonna try this tomorrow night!