Lentils…

Me too!

You're right grandtante. The starchy carbs aren't good for a diabetic. I've been T2 diabetic over half my life. Years ago, I used to substitute some meat for lentils, partly because they're cheaper and they have a reputation for being "healthy". However, since I really started understanding carbs, I've realised how bad they are for my blood glucose levels.

Frankly, I don't think you can overcook red lentils - they should be mushy in my opinion, so I don't really understand what you mean. To me if they are even slightly hard, they are not cooked properly. Same goes for green lentils, which have to be soaked overnight, rinsed and boiled in fresh water.

I don't soak red lentils.

Obviously, if you like them mushy as I do, you have to take care they don't boil dry! I bring mine to the boil in plenty of salted water, turn the heat right down and let them simmer until soft under a tight fitting lid.

But I would not have thought there was any dietery advantage in using lentils instead of meat. And surely the starch content is not good for a diabetic?

arum

For a diabetic, the fibre in the lentils sort of cancel out some of the carbs. So, the brown puy lentils would be better than the red.

How do you work that out? Sorry, but lentils are carb-heavy. For a diabetic, meat is the better option. Nothing "cancels out" the carbs.

fluttERBY123

I think if you cook lentils in salty water they won't go soft. The salt draws out water from them rather than adding it.

Mine are always cooked with typically salted stock cubes, and they’ve never been hard. But I do always simmer for quite a long time on the lowest possible gas.

I use yellow lentils (mung dal) a lot, too, but not in mince, just soups and curries. A very recent dal and cauliflower curry was v nice.
I get a huge bag (1.75 kg) in Asda’s World Foods aisle, for £3. 🙂

I prefer the texture of puy lentils.

I do like something to get my teeth into, though, so perhaps that's why.

For a diabetic, the fibre in the lentils sort of cancel out some of the carbs. So, the brown puy lentils would be better than the red.

Use a pouch or tin of lentils, very easy to add. You don’t notice them mixed in with the meat. Some come in a tomato sauce which is nice too. Years ago my now nearly fifty year old son threatened to report me to Childline if I kept putting lentils in his food but here I am still smuggling them in!! Perhaps it’s just the male of the species that is highly suspicious of them!

I think if you cook lentils in salty water they won't go soft. The salt draws out water from them rather than adding it.

Soak the (orange) lentils overnight and cook with the mince.

if you have a local asian shop buy them there, far cheaper,and supporting local business

PaperMonster

Lentils aren’t great for Diabetics. Just check his levels two hours after he’s eaten. Also, try celeriac instead of potatoes. Also carrots are great, but I find I can tolerate a small amount.

I agree with this. From a diabetic point of view, mince has no carbs, while carrots have 6g carbs per 100g and lentils have 17g carbs per 100g. I avoid lentils like the plague, which is a shame because they're cheap and otherwise nutritious, but the carb content spikes my blood sugar.

Thanks, I think I might give tinned lentils a try and take it from there. I appreciate the suggestion about cannelloni beans, but unfortunately I hate them, it has made me think about other vegetables that I could try though.

I put lentils, the dried orange coloured ones, in every mince dish. I stir them in just before I add any liquids, and then cook in the slow cooker for 2 hours, they cook to softness and just melt into the dish.

Lentils cook quicker in a pressure cooker - about 10 minutes.

I grate cheese on top before putting in the,oven which makes it all yummy. I also add a tin of tomatoes to the mince.

Lentils aren’t great for Diabetics. Just check his levels two hours after he’s eaten. Also, try celeriac instead of potatoes. Also carrots are great, but I find I can tolerate a small amount.

Puy lentils!!

I use put lentils.
Simmer them for around
20-25 minutes, then fry them in with the other ingredients.

I cook finely diced onions until translucent. Add lentils, stir, add broth, cook until soft, add with veg into shepherd's pie.

We eat lentils most every day, in some meal. Cheap protein.

Witzend

I always add a handful of red lentils to mince, whether for cottage pie or e.g. spag Bol. I add them with stock/water (and sundry finely chopped veg) once I’ve browned the mince and onions, and then simmer on low for around an hour. By then they’re virtually broken down and you can barely tell they’re even there.

My DD can sense a lentil from 100 yards! She really dislikes them.

I think if you don't tell him, only use a few, then wait to see if he notices or just says "that was lovely" it's worth a try again, Mamma66

If not, at least there's vegetables in the pie which you could increase.

I make dhal alot I love it and refried beans I use lentils beans and grains in many dishes. It reduces the amount of meat in a meal and adds interest.

Exactly Silverlining

I also only use the red ones in soups as the mouth-feel is somewhat drier than the others. If they are going in with mince I would choose others.