Red Lentil Gnocchi Stew Recipe

Name: Red Lentil Gnocchi Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dash Olive Oil; 8 ounces, weight Cremini Mushrooms, Thinly Sliced; 1 jar (12 Oz. Size) Roasted Red Peppers, Drained And Diced; 1 whole Onion, Diced Small; 4 cloves Roasted Garlic, Smashed; 1-1/2 cup Red Lentils; 1 Tablespoon Tomato Paste; 1/2 teaspoons Paprika; 1/2 teaspoons Cinnamon; Salt And Black Pepper; 1 can (28 Oz. Size) Diced Tomatoes; 4 cups Vegetable Stock; 2 cups Water; 1 pound Sweet Potato Gnocchi; 1 sprig Fresh Thyme; 1 sprig Fresh Sage; 2 whole Bay Leaves; 3 cups Baby Arugula; 1/4 cups Freshly Grated Parmesan Cheese

Servings: persons

1 dash Olive Oil
8 ounces, weight Cremini Mushrooms, Thinly Sliced
1 jar (12 Oz. Size) Roasted Red Peppers, Drained And Diced
1 whole Onion, Diced Small
4 cloves Roasted Garlic, Smashed
1-1/2 cup Red Lentils
1 Tablespoon Tomato Paste
1/2 teaspoons Paprika
1/2 teaspoons Cinnamon
Salt And Black Pepper
1 can (28 Oz. Size) Diced Tomatoes
4 cups Vegetable Stock
2 cups Water
1 pound Sweet Potato Gnocchi
1 sprig Fresh Thyme
1 sprig Fresh Sage
2 whole Bay Leaves
3 cups Baby Arugula
1/4 cups Freshly Grated Parmesan Cheese

1
Get out a large Ddutch oven or stock pot and heat olive oil over medium high heat. Add mushrooms and roasted red peppers and let them soften for a couple of minutes. Then add onion and garlic and stir well. Stir in lentils and tomato paste and let cook for another couple of minutes.
2
While lentils cook, season everything with paprika, cinnamon, salt and pepper. Finally, pour in diced tomatoes, stock and water. Add gnocchi, thyme, sage and bay leaves. Bring soup to a low boil, then reduce to a simmer and let cook for 15 minutes, stirring occasionally. The lentils and gnocchi should get perfectly tender.
3
After 15 minutes, remove thyme, sage and bay leaves. Stir in arugula and Parmesan until arugula wilts in and Parmesan melts. Scoop stew into bowls and serve immediately with crusty bread! It also makes great leftovers.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 dash Olive Oil, 8 ounces, weight Cremini Mushrooms, Thinly Sliced, 1 jar (12 Oz. Size) Roasted Red Peppers, Drained And Diced, 1 whole Onion, Diced Small, and more.

Yes, Red Lentil Gnocchi Stew falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Lentil Gnocchi Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions