Beans & Legumes

Red Lentil Gnocchi Stew

Recipe

20 INGREDIENTS • 6 STEPS • 35MINS

Red Lentil Gnocchi Stew

5

5 ratings

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!

Red Lentil Gnocchi Stew

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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/

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!

35MINS

Total Time

$2.55

Cost Per Serving

Ingredients

Servings

6

US / Metric

2 1/4 cups

Cremini Mushrooms, thinly sliced

1 dash

1 jar
(12 oz)

Jarred Roasted Red Peppers

1

Onion, diced

4 cloves

Garlic, roasted, crushed

1 1/2 cups

Red Lentils

1 Tbsp

Tomato Paste

1/2 tsp

1/2 tsp

Ground Cinnamon

1 pinch

1 pinch

Ground Black Pepper

1 can
(28 oz)

Diced Tomatoes

4 cups

Vegetable Stock

2 cups

Water

1 lb

Sweet Potato Gnocchi

1 sprig

1 sprig

2

3 cups

1/4 cup

Grated Parmesan Cheese

Nutrition Per Serving

VIEW ALL

Calories

418

Fat

5.7 g

Protein

19.3 g

Carbs

73.0 g

Red Lentil Gnocchi Stew

Save

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 InstructionsHide images

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 (1/4 cup) 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 (1/4 cup) 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!

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