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RECIPE
20 INGREDIENTS6 STEPS35min

Red Lentil Gnocchi Stew

5.0
3 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 Recipe | SideChef
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!
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/
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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/
35min
Total Time
$2.33
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
8 oz
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 can
(28 oz)
Diced Tomatoes
4 cups
Vegetable Stock
2 cups
Water
1 lb
Sweet Potato Gnocchi
1 sprig
1 sprig
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Nutrition Per Serving

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CALORIES
422
FAT
5.7 g
PROTEIN
19.5 g
CARBS
74.1 g

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 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 (8 oz) 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 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!
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Nutrition Per Serving
Calories
422
% Daily Value*
Fat
5.7 g
7%
Saturated Fat
0.9 g
4%
Trans Fat
0.0 g
--
Cholesterol
6.6 mg
2%
Carbohydrates
74.1 g
27%
Fiber
8.3 g
30%
Sugars
10.8 g
--
Protein
19.5 g
39%
Sodium
718.4 mg
31%
Vitamin D
0.1 µg
0%
Calcium
134.6 mg
10%
Iron
5.6 mg
31%
Potassium
719.2 mg
15%
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