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 (225 g)
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 (270 g)
and
Tomato Paste (15 g)
, then let them cook for another 3 minutes.
Step 3
While they cook, season everything with
Paprika (1 g)
,
Ground Cinnamon (1 g)
,
Salt (1 pinch)
, and
Ground Black Pepper (1 pinch)
.
Step 4
Add the
Diced Tomatoes (1 can)
,
Vegetable Stock (960 mL)
,
Water (480 mL)
,
Sweet Potato Gnocchi (455 g)
,
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 (60 g)
and
Grated Parmesan Cheese (25 g)
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!
