Into a large dutch oven or stock pot over medium-high heat, heat Olive Oil (1 dash). Add the Cremini Mushroom (8 ounce) and Jarred Roasted Red Peppers (1 jar), and let them soften for a couple of minutes.
Add the Onion (1) and Garlic (4 clove), then stir well. Stir in the Red Lentils (1 1/2 cup) and Tomato Paste (1 tablespoon), then let them cook for another 3 minutes.
While they cook, season everything with Paprika (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Salt (1 pinch), and Ground Black Pepper (1 pinch).
Add the Diced Tomatoes (1 can), Vegetable Stock (4 cup), Water (2 cup), Sweet Potato Gnocchi (1 pound), Fresh Thyme (1 sprig), Fresh Sage (1 sprig), and Bay Leaf (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 cup) and 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!