Red Lentil Gnocchi Stew

00:35:00

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!

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Ingredients
- Serves 6 +
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12 oz Jarred Roasted Red Peppers
1 dash Olive Oil
8 oz Cremini Mushroom
1 Onion
4 clove Garlic
1 1/2 cup Red Lentils
1 Tbsp Tomato Paste
1/2 tsp Paprika
1/2 tsp Ground Cinnamon
1 pinch Salt
28 oz Canned Diced Tomatoes
4 cup Vegetable Stock
2 cup Water
1 lb Sweet Potato Gnocchi
1 sprig Fresh Thyme
1 sprig Fresh Sage
2 Bay Leaf
Directions HIDE IMAGES
STEP 1
Drain the Jarred Roasted Red Peppers and then chop up into pieces.
STEP 2
Into a large dutch oven or stock pot over medium-high heat, heat Olive Oil. Add the Cremini Mushroom and Chopped Roasted Red Peppers, and let them soften for a couple of minutes.
STEP 3
Add the Onion and Garlic, then stir well. Stir in the Red Lentils and Tomato Paste, then let them cook for another 3 minutes. While they cook, season everything with Paprika, Ground Cinnamon, Salt, and Ground Black Pepper.
STEP 4
Add the Canned Diced Tomatoes, Vegetable Stock, Water, Sweet Potato Gnocchi, Fresh Thyme, Fresh Sage, and Bay Leaf. 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 and Grated Parmesan Cheese 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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