Red Lentil Gnocchi Stew

20 INGREDIENTS • 6 STEPS • 35MINS

Red Lentil Gnocchi Stew

This hearty and warming red lentil gnocchi stew is filled with lots of veggies and fluffy sweet potato gnocchi, making it a bowl of pure comfort for any day of the year, not just winter. Using pre-made gnocchi really cuts down on the time too!
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This hearty and warming red lentil gnocchi stew is filled with lots of veggies and fluffy sweet potato gnocchi, making it a bowl of pure comfort for any day of the year, not just winter. Using pre-made gnocchi really cuts down on the time too!
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

35MINS

Total Time

Ingredients

Servings
6
us / metric
Cremini Mushroom
2 1/4 cups
Cremini Mushrooms, thinly sliced
Olive Oil
1 dash
Olive Oil
Jarred Roasted Red Peppers
1 jar
(12 oz)
Jarred Roasted Red Peppers
Onion
1
Onion, diced
Garlic
4 cloves
Garlic, roasted, crushed
Red Lentils
1 1/2 cups
Red Lentils
Tomato Paste
1 Tbsp
Tomato Paste
Paprika
1/2 tsp
Paprika
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Salt
1 pinch
Salt
Ground Black Pepper
1 pinch
Ground Black Pepper
Diced Tomatoes
1 can
(28 oz)
Diced Tomatoes
Vegetable Stock
4 cups
Vegetable Stock
Water
2 cups
Water
Sweet Potato Gnocchi
1 lb
Sweet Potato Gnocchi
Fresh Thyme
1 sprig
Fresh Thyme
Fresh Sage
1 sprig
Fresh Sage
Bay Leaf
2
Bay Leaves
Baby Arugula
3 cups
Baby Arugula
Grated Parmesan Cheese
4 Tbsp
Grated Parmesan Cheese

Nutrition Per Serving

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Calories
418
Fat
5.7 g
Protein
19.3 g
Carbs
73.2 g
Love This Recipe?
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

Author's Notes

To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil and a sprinkle of salt, then wrap it in foil. Roast it in a 375 degrees F (190 degrees C) oven for an hour, then refrigerate it and use it as needed! It keeps for a long time.

Cooking Instructions

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step 1
Into a large dutch oven or stock pot over medium-high heat, heat Olive Oil (1 dash). Add the Cremini Mushrooms (2 1/4 cups) and Jarred Roasted Red Peppers (1 jar), and let them soften for a couple of minutes.
step 1 Into a large dutch oven or stock pot over medium-high heat, heat Olive Oil (1 dash). Add the Cremini Mushrooms (2 1/4 cups) and Jarred Roasted Red Peppers (1 jar), and let them soften for a couple of minutes.
step 2
Add the Onion (1) and Garlic (4 cloves), then stir well. Stir in the Red Lentils (1 1/2 cups) and Tomato Paste (1 Tbsp), then let them cook for another 3 minutes.
step 3
While they cook, season everything with Paprika (1/2 tsp), Ground Cinnamon (1/2 tsp), Salt (1 pinch), and Ground Black Pepper (1 pinch).
step 4
Add the Diced Tomatoes (1 can), Vegetable Stock (4 cups), Water (2 cups), Sweet Potato Gnocchi (1 lb), Fresh Thyme (1 sprig), Fresh Sage (1 sprig), and Bay Leaves (2). Bring the soup to a low boil, then reduce it to a simmer and let it cook for 15 minutes, stirring it occasionally. The lentils and gnocchi should get perfectly tender.
step 4 Add the Diced Tomatoes (1 can), Vegetable Stock (4 cups), Water (2 cups), Sweet Potato Gnocchi (1 lb), Fresh Thyme (1 sprig), Fresh Sage (1 sprig), and Bay Leaves (2). Bring the soup to a low boil, then reduce it to a simmer and let it cook for 15 minutes, stirring it occasionally. The lentils and gnocchi should get perfectly tender.
step 5
Remove the thyme, sage, and bay leaves. Stir in the Baby Arugula (3 cups) and Grated Parmesan Cheese (4 Tbsp) until the arugula wilts in and the parmesan melts.
step 5 Remove the thyme, sage, and bay leaves. Stir in the Baby Arugula (3 cups) and Grated Parmesan Cheese (4 Tbsp) until the arugula wilts in and the parmesan melts.
step 6
Scoop the stew into bowls and serve immediately with crusty bread. It also makes great leftovers. Enjoy!
step 6 Scoop the stew into bowls and serve immediately with crusty bread. It also makes great leftovers. Enjoy!

Tags

Beans & Legumes
Comfort Food
Healthy
Shellfish-Free
Dinner
Mushrooms
Fall
Vegetarian
Quick & Easy
Vegetables
Soups & Stews
Winter
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