#DFeast Friday | Lentil Soup

Lentil soup with a chunk of bread (white carbs optional ;))

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.

From "Type 1 Diabetes" by Ragnar Hanas, MD, PHD

11 Replies to “#DFeast Friday | Lentil Soup”

  1. 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!

  2. 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!

  3. i make a similar lentil soup, but with Ancho chili powder in it, then a piece of grilled pineapple on top… so good.

  4. 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.

  5. 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).

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