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Ingredients
2 tsp cumin seeds
2 tsp red pepper flakes
1 Tbsp olive oil
1 red onion, peeled and chopped
1 can red lentils (14.5 oz.), low sodium
2 Tbsp of Truvia Original Calorie-Free Sweetener Spoonable Jar***
4 cups vegetable stock, low sodium
1 can chickpeas (14.5 oz.), low sodium, rinsed and drained
¼ cup cilantro, washed, dried and chopped
1 can (14.5 oz.) diced tomatoes, low sodium
Directions
- 1.
In a large pot, heat the cumin seeds, red pepper flakes, oil and onion on low heat for 5-10 minutes.
- 2.
Stir in the lentils, vegetable stock, Truvia Original Sweetener and tomatoes, then bring to a boil. Simmer for 5 minutes.
- 3.
Remove from heat and cool for 5 minutes.
- 4.
Carefully puree the soup with a stick blender or in a food processor until roughly pureed, pour back into the pan.
- 5.
Add chickpeas, reheat until warm.
- 6.
Mix in chopped cilantro, serve.
- 7.
Refrigerate any leftovers.
*Each serving has 190 calories and 7 grams of sugar per serving, compared to the full-sugar version that has 200 calories and 10 grams of sugar per serving.
**Erythritol value may vary based on your choice of sweetener.
Nutrition Per Serving
Prep Time: 5 minutes
Cook Time: 25 minutes
Serving size: 1 cup
Calories: 190
Ingredients
***or 6 zero-calorie Truvia Original Calorie-Free Sweetener Spoonable Jar
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Directions
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