Lentil Soup

mdgarica835
mdgarica835 Posts: 12 Member
edited December 2024 in Food and Nutrition
I’m looking for a recipe for Lentil Soup but without carrots and any type of squash. Can anyone recommend a good recipe?

Replies

  • pinuplove
    pinuplove Posts: 12,871 Member
    mdgarica835 wrote: »
    I’m looking for a recipe for Lentil Soup but without carrots and any type of squash. Can anyone recommend a good recipe?

    Lentils are good cooked in stock with basic seasonings and a bay leaf. Or with Indian spices. Or ham. Lots of options! What qualifies a recipe as "soup" to you? That might narrow it down.
  • puffbrat
    puffbrat Posts: 2,806 Member
    I recommend the Cook's Illustrated red lentil soup. It's lentils, onion, garlic, tomato paste, chicken broth, water, and spices.
  • duskyjewel
    duskyjewel Posts: 286 Member
    I can vouch for both of these being delicious.

    https://www.skinnytaste.com/lentil-and-chicken-soup-3-pts/

    https://www.skinnytaste.com/creamy-lentil-soup/
  • mdgarica835
    mdgarica835 Posts: 12 Member
    Thanks everyone! For me I’m looking for something similar to chicken soup but a vegetarian recipe and have red lentil soup is a good alternative. I have to cut back on meat protein due to high cholesterol.
  • duskyjewel
    duskyjewel Posts: 286 Member
    The creamy lentil soup (second one in my post) is vegetarian.
  • acpgee
    acpgee Posts: 8,397 Member
    I do a very easy split lentil soup. Fry a large finely chopped onion. Toss in chicken stock, a large handful of split lentils and a couple of chopped tomatoes (peel them if you want, but I normally don't bother). Optional herbs such as thyme or oregano. Boil about 20 minutes. That's it.
  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,941 Member
    edited September 2019
    https://www.gimmesomeoven.com/lemony-lentil-soup/

    I can vouch for this recipe. Totally delicious and freezes really well so you could batch cook and freeze.

    I could give you my Scots mother’s traditional recipe, but it does have grated carrots added in the last minutes. I’m curious why you specify no carrots? Taste or texture? Personally I can’t stand diced veg in soup but if you either grate or blend your soup, you might be able to substantially increase your nutritional intake.
  • sgt1372
    sgt1372 Posts: 3,997 Member
    edited September 2019
    Very easy.

    Saute onions, add water and lentils, bring to a boil & simmer to desired texture, season to taste and add anything you like to it or don't add anything at all.

    Measurements will vary with how much soup you are making but it's really hard to *kitten* it up.
  • acpgee
    acpgee Posts: 8,397 Member
    BarbaraHelen2013 wrote: »
    https://www.gimmesomeoven.com/lemony-lentil-soup/

    I can vouch for this recipe. Totally delicious and freezes really well so you could batch cook and freeze.

    I could give you my Scots mother’s traditional recipe, but it does have grated carrots added in the last minutes. I’m curious why you specify no carrots? Taste or texture? Personally I can’t stand diced veg in soup but if you either grate or blend your soup, you might be able to substantially increase your nutritional intake.

    I am guessing OP doesn't like boiled sweet veg such as carrot, squash, parsnip, beets.
  • mdgarica835
    mdgarica835 Posts: 12 Member
    I’m currently working with a trainer and for the next couple of weeks I can not have carrots or any type of squash. My guess is because they are considered to be starchy vegetables.
  • mdgarica835
    mdgarica835 Posts: 12 Member
    No potatoes either
  • duskyjewel
    duskyjewel Posts: 286 Member
    OK but lentils are very rich in complex carbs, so why are they allowed? You need to talk to this person you have given control over your diet and understand what you are doing and why.
  • mdgarica835
    mdgarica835 Posts: 12 Member
    To me it’s not a big deal cutting our carrots, potatoes or squash temporarily. I cut out potatoes a long time ago, don’t eat squash or zucchini and the only time I ate carrots was in salad. There are plenty of other vegetables out there to eat.
  • lynn_glenmont
    lynn_glenmont Posts: 10,217 Member
    mdgarica835 wrote: »
    To me it’s not a big deal cutting our carrots, potatoes or squash temporarily. I cut out potatoes a long time ago, don’t eat squash or zucchini and the only time I ate carrots was in salad. There are plenty of other vegetables out there to eat.

    You're missing the point. If the reason for not having carrots, potatoes or squash is to restrict starch, you shouldn't be having lentils either. Because also starch.
  • LKArgh
    LKArgh Posts: 5,178 Member
    mdgarica835 wrote: »
    I’m looking for a recipe for Lentil Soup but without carrots and any type of squash. Can anyone recommend a good recipe?

    Lightly brown some garlic and/or onion, add lentils and water and boil until tender. When almost done, add salt and pepper to taste, plus some vinegar and oil, again to taste. Honestly, it is that simple and you do not really need to add anything else. But if you do like adding other things, you can try different herbs, different vegetables, slices of sausage or bacon etc. I usually just make this very basic recipe I posted with a bit of tomato paste and that's it.
  • mdgarica835
    mdgarica835 Posts: 12 Member
    Thank you!!!
  • mdgarica835
    mdgarica835 Posts: 12 Member
    So...we are LIMITING my starch intake because I run the risk of becoming pre-diabetic and full blown diabetic. This is one of my major health concerns as many of my family memebers have it.
  • kimny72
    kimny72 Posts: 16,011 Member
    Does your trainer have any kind of verifiable nutrition or more importantly medical credentials?

    Because cutting "meat" for high cholesterol and starchy vegetables because you have a "risk" of becoming pre-diabetic not only doesn't make sense, it's not the scope of practice for a trainer. Prescribing dietary advice to counteract medical conditions is one way a trainer can lose their license.

    If you are concerned about cholesterol and pre-diabetes, get into and stay at a healthy weight and stay active. If you have some reason to believe your diet is unhealthy, get an appt with a Registered Dietitian.

    But I'm glad you started the thread because I'm trying all of these soups!
  • mdgarica835
    mdgarica835 Posts: 12 Member
    Ok...I posted on this forum for a RECIPE, not people advise on my diet. You do you and I’ll do me. Thanks.
  • kshama2001
    kshama2001 Posts: 28,055 Member
    edited September 2019
    mdgarica835 wrote: »
    Ok...I posted on this forum for a RECIPE, not people advise on my diet. You do you and I’ll do me. Thanks.

    Many of us have had bad food advice inflicted upon us by unqualified people over the years, so when we see other people receiving it, we're going to speak up, or ask clarifying questions, like, "Are you sure your trainer is actually qualified to speak to you about nutrition (because most are not)?"

    Carbs are currently getting a bad rap in the media, and we are seeing trainers push all kinds of bro-science about them.

    If you are in the US and concerned about medical conditions, the best person to advise you is a registered dietitian - your doctor can give you a referral.

    Or, you can ask your trainer for recipes :smile:
  • patwalsh1414
    patwalsh1414 Posts: 17 Member
    Here a nice and simple thick soup made from red lentils https://youtu.be/PonPl7Tue48
  • patwalsh1414
    patwalsh1414 Posts: 17 Member
    Because of your cholesterol you can replace the ghee (clarified butter) in the recipe I just posted for a plant based oil. Or even you can omit the oil if you want to eat fat free and just cook the spices and vegetables with the lentils.
    It will still taste delicious.
  • patwalsh1414
    patwalsh1414 Posts: 17 Member
    And a squeeze of lemon makes this Indian Dahl even nicer 🍋

  • MelanieCN77
    MelanieCN77 Posts: 4,047 Member
    mdgarica835 wrote: »
    Ok...I posted on this forum for a RECIPE, not people advise on my diet. You do you and I’ll do me. Thanks.

    You must be new here.
    I just mean... welcome.
  • lemurcat2
    lemurcat2 Posts: 7,887 Member
    mdgarica835 wrote: »
    So...we are LIMITING my starch intake because I run the risk of becoming pre-diabetic and full blown diabetic. This is one of my major health concerns as many of my family memebers have it.

    So, based on what you said above, you have been told (or understood the advice to mean) to cut summer squash and zucchini, as well as carrots and winter squash, due to T2D risk?

    Such advice would make me really suspicious of that trainer, and I'd recommend talking to a registered dietitian about the best ways to limit T2D risk if that is the concern.

    That said, you might enjoy the recipes forum.

    101cookbooks.com is also a nice recipe site that allows you to search by ingredient and has tons of great vegetarian recipes with lots of vegetables.
  • duskyjewel
    duskyjewel Posts: 286 Member
    We're all just concerned that you seem to be getting unscientific woonatical "diet advice" from a completely unqualified person. The impact of that can range from frustrating your weight loss goals to actual danger. Please get diet advice from a qualified professional like a registered dietician or a bariatric physician, and if you have concerns about developing type 2 diabetes, see an endocrinologist.

    We are trying to help. Stop being defensive.
  • AnnPT77
    AnnPT77 Posts: 38,021 Community Helper
    mdgarica835 wrote: »
    I’m currently working with a trainer and for the next couple of weeks I can not have carrots or any type of squash. My guess is because they are considered to be starchy vegetables.

    Summer squash (like zucchini, etc.) has approximately 3.3g of carbs per 100g, about like spinach at 3.6g carbs per 100g. (Source: USDA nutrient database). Not starchy. It would be interesting to know the reason for avoiding all types of squash, since I don't think it's starch.

    Even winter squash only has about 8g carbs per 100g; carrots 9.6g per 100g: Maybe starchy? Potatoes 17.5g per 100g, more starchy. Raw values throughout, BTW.
  • Katmary71
    Katmary71 Posts: 7,642 Member
    mdgarica835 wrote: »
    I’m currently working with a trainer and for the next couple of weeks I can not have carrots or any type of squash. My guess is because they are considered to be starchy vegetables.

    I'm diabetic and have squash and zuchinni at least twice a week. Neither cause my blood sugar to rise. I'm mixed on starchy veg, carrots are ok though as long as I don't eat a lot. Just for your information, not telling you what to do.
  • kshama2001
    kshama2001 Posts: 28,055 Member
    AnnPT77 wrote: »
    mdgarica835 wrote: »
    I’m currently working with a trainer and for the next couple of weeks I can not have carrots or any type of squash. My guess is because they are considered to be starchy vegetables.

    Summer squash (like zucchini, etc.) has approximately 3.3g of carbs per 100g, about like spinach at 3.6g carbs per 100g. (Source: USDA nutrient database). Not starchy. It would be interesting to know the reason for avoiding all types of squash, since I don't think it's starch.

    Even winter squash only has about 8g carbs per 100g; carrots 9.6g per 100g: Maybe starchy? Potatoes 17.5g per 100g, more starchy. Raw values throughout, BTW.

    And 100 grams of cooked lentils has 20 g of carbs, so the carbiest food on the list.
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