Lentils…

I am so sorry to hear about your husband but please don't reduce the meat content in his food. Meat is needed to provide enough protein, iron and vit B12; iron and vit B12 are not available in adequate concentrations in vegetables. We usually find vegans can probably reach 2 years without meat but even with supplements (very carbon negative) and eventhough the pea / bean/ family are the best for protein, they usually return to at least some dairy / fish after that.

Frenchgalinspain Please could you explain what you mean by "can obtain no sugar". Every ingredient you've mentioned contains sugar.

I'd forget the lentils. They always taste of singed hair to me.

Definitely quorn ( or Aldi soya mince) added to ordinary mince , or even just soya mince . I use it for cottage pie , chilli , spaghetti Bol etc and nobody ever knows ….. it’s always delicious and slightly healthier!

We prefer black lentils, seem to hold together better.

debbiemon123

Definitely quorn ( or Aldi soya mince) added to ordinary mince , or even just soya mince . I use it for cottage pie , chilli , spaghetti Bol etc and nobody ever knows ….. it’s always delicious and slightly healthier!

It isn't healthier for diabetics, which is what the OP's husband is. Quorn has at least 6g of carbs per 100g (depending how it's been prepared). Meat has NO carbs.

I expect people know this, but diabetics' problems are caused by having too much glucose in the blood stream, which is mainly caused by the liver releasing too much or from eating too many carbs. Diabetics respond differently, but even the NHS is now recognising that low carb diets are beneficial. It's almost impossible to have a healthy diet without carbs because fruit and vegetables contain mainly carbs. There are some foods without carbs - meat is one of them. Obviously meat has its own problems, but replacing it with carbs is not a good idea for a diabetic.

Love Indian dhal. Delias recipe for mashed potato, celeriac and garlic is a big favourite.

With lentils they go through me immediately like little rockets and make me feel ill with wind and diarrhoea .

Yes I’d probably use green or black lentils, the ones from tins or sachets are fine and don’t disintegrate into slush like the orange ones.

a tin of green, brown or puy lentils. They will keep their shape and texture if added late. I could not abide mushy mince with red lentils

I always use lentils from a tin added to shepherd pie, spaghetti, stews etc. because I’m always trying to cut down on the meat content and lentils add more protein to any dish.

Also I have sometimes added half a tin of white bean which I’ve puréed to soups, gravies etc., again to ensure maximum goodness without adding carbohydrates.

There’s so much goodness in beans and so many ways to add them to any dishes in a ‘disguised’ way.

Merchant Gourmet lentils are pre cooked and fab. I use them in lots of things.

I eat lentils about twice a week. I use the sachets of French lentils from Aldi. They are delicious. Add some cherry tomatoes, spinach and shallots previously cooked to them and a poached egg on top....yummy.