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Simple Lentil and Veggie Pasta Recipe

Simple Lentil and Veggie Pasta Recipe made with Truvia

This hearty and delicious dish is amazingly good. This recipe contains 41% less sugar* per serving than the full-sugar version. Makes 10 servings.

Prep Time: 20 minutes

Cook Time: 50 minutes

Serving size: 1 cup (245g)

Calories: 290 Calories

Ingredients

  • 1 - 8oz. package whole-grain pasta

  • 1 ¾ cup dried brown lentils, rinsed, drained

  • 2 large carrots, cleaned, peeled, and shredded

  • 1 large onion, cleaned and finely diced

  • 1 (32 oz.) bottle tomato vegetable juice

  • 2 cups low-sodium vegetable broth

  • 1 Tbsp minced garlic cloves

  • ¾ tsp red pepper flakes

  • 2 tsp dried oregano

  • 2 tsp dried basil

  • 2 Tbsp Truvia Cane Sugar Blend

  • 1 Tbsp cooking sherry

  • 2 Tbsp cleaned and chopped cilantro

  • 1 cup grated parmesan cheese

Directions

  • 1.

    In a large soup pot, combine the lentils, shredded carrots, diced onions, vegetable juice, broth, minced garlic, red pepper flakes, oregano, basil, and Truvia Cane Sugar Blend, stir until well combined.

  • 2.

    Bring mixture to a boil over high heat and reduce to a simmer.

  • 3.

    Cook for 35-40 minutes, or until lentils are tender.

  • 4.

    In the last 10 minutes of cooking, stir in sherry.

  • 5.

    While soup is cooking, cook pasta al dente according to package instructions.

  • 6.

    Remove soup from heat and add pasta.

  • 7.

    Mix well.

  • 8.

    Ladle soup into bowls and top each with chopped cilantro and shredded cheese.

  • 9.

    Refrigerate all leftovers.

*Each serving has 290 calories and 7 grams of sugar per serving, compared to the full-sugar version that has 310 calories and 12 grams of sugar per serving.

Nutrition Per Serving

Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 10mg
Sodium 560mg
Total Carbohydrate 50g
Dietary Fiber 7g
Total Sugars 7g
Erythritol 2g
Protein 14g
Vitamin D 0% DV
Calcium 4% DV
Iron 20% DV
Potassium 10% DV
Simple Lentil and Veggie Pasta Recipe

Prep Time: 20 minutes
Cook Time: 50 minutes
Serving size: 1 cup (245g)
Calories: 290 Calories

Ingredients

  • 1 - 8oz. package whole-grain pasta

  • 1 ¾ cup dried brown lentils, rinsed, drained

  • 2 large carrots, cleaned, peeled, and shredded

  • 1 large onion, cleaned and finely diced

  • 1 (32 oz.) bottle tomato vegetable juice

  • 2 cups low-sodium vegetable broth

  • 1 Tbsp minced garlic cloves

  • ¾ tsp red pepper flakes

  • 2 tsp dried oregano

  • 2 tsp dried basil

  • 2 Tbsp Truvia Cane Sugar Blend

  • 1 Tbsp cooking sherry

  • 2 Tbsp cleaned and chopped cilantro

  • 1 cup grated parmesan cheese

Directions

  • 1.  

    In a large soup pot, combine the lentils, shredded carrots, diced onions, vegetable juice, broth, minced garlic, red pepper flakes, oregano, basil, and Truvia Cane Sugar Blend, stir until well combined.

  • 2.  

    Bring mixture to a boil over high heat and reduce to a simmer.

  • 3.  

    Cook for 35-40 minutes, or until lentils are tender.

  • 4.  

    In the last 10 minutes of cooking, stir in sherry.

  • 5.  

    While soup is cooking, cook pasta al dente according to package instructions.

  • 6.  

    Remove soup from heat and add pasta.

  • 7.  

    Mix well.

  • 8.  

    Ladle soup into bowls and top each with chopped cilantro and shredded cheese.

  • 9.  

    Refrigerate all leftovers.

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