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: Jeanie and Lulu's Kitchen
, thinly sliced
Jarred Roasted Red Peppers
, roasted, crushed
Ground Black Pepper
Sweet Potato Gnocchi
Grated Parmesan Cheese
Into a large dutch oven or stock pot over medium-high heat, heat
Olive Oil (1 dash)
. Add the
Cremini Mushrooms (8 oz)
Jarred Roasted Red Peppers (1 jar)
, and let them soften for a couple of minutes.
Garlic (4 cloves)
, then stir well. Stir in the
Red Lentils (1 1/2 cups)
Tomato Paste (1 Tbsp)
, then let them cook for another 3 minutes.
While they cook, season everything with
Paprika (1/2 tsp)
Ground Cinnamon (1/2 tsp)
Salt (1 pinch)
Ground Black Pepper (1 pinch)
Diced Tomatoes (1 can)
Vegetable Stock (4 cups)
Water (2 cups)
Sweet Potato Gnocchi (1 lb)
Fresh Thyme (1 sprig)
Fresh Sage (1 sprig)
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.
Remove the thyme, sage, and bay leaves. Stir in the
Baby Arugula (3 cups)
Grated Parmesan Cheese (1/4 cup)
until the arugula wilts in and the parmesan melts.
Scoop the stew into bowls and serve immediately with crusty bread. It also makes great leftovers. Enjoy!
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.
Nutrition Per Serving
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