Just leave the lentils out. I used to have barley so lentils were a
great substitute for them. If you were traditional and used dried peas
then I think they would be way too carby. It would still be ok without
any legumes or grains. Also remember that soup servings could be a lot.
I get maybe 6-8 bowls out of mine so even 39 gr of carb between 6-8
serves is quite small. Of course one has to add in the veggie carbs. I
have always been lucky that I can tolerate tomatoes, carrots and onions
very well. Having the cabbage and celery sticks plus leaves can bring
down the carb count if you had to lessen the other veggies and cut out
the tomatoes. Stock, lower carb veggies and the smoked hocks should be
ok. I know someone who takes some of the veggies out and purees them and
puts them back in the soup as a low carb thickener.

"Todd" wrote in message ...

On 02/16/2013 03:57 PM, Ozgirl wrote:
> Red lentils according to carb limits

Lentils, mature seeds, cooked, boiled, with salt [1]:
39 Grams of carbohydrate per cup.

I could count how many lentils I could have on one hand.

What would you substitute?

-T


-T
http://nutritiondata.self.com/facts/...roducts/4439/2