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.
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
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.
As above, but cook on low for 8 to 9 hours. Add vinegar in last hour.
Add meat of choice with vinegar if you so choose.