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!