Red Lentil Gnocchi Stew

Hooray for my first new post of 2019!! I hope you all had a wonderful holiday break and a very happy new year. I am kicking the year off right with a hearty but still lean and vegetarian red lentil gnocchi stew. I am not going to change how I cook too much but there will definitely be less red meat and more vegetables. So this was the perfect recipe to start on that slightly different path. It was also one pot and so simple!

Since my love for mushrooms and roasted red peppers knows no bounds, they had to be in this stew. I also upped the aromatic factor with onion and lots of sweet roasted garlic.
Once I cooked all of those in olive oil in my trusty dutch oven, all of the rest of the ingredients just went into the pool. There was lovely tomato paste, diced tomatoes, the lentils, that gorgeous fluffy gnocchi, herbs and the liquids. I also seasoned everything well with salt, pepper, paprika and cinnamon to bring out the sweet potato in the gnocchi.
I finished the red lentil gnocchi stew by wilting lots of arugula into it and a big sprinkle of freshly grated parmesan. It just brought it all together into one complete stew. The cheese added just that needed bit of creaminess and extra saltiness.

That was all there was to making this recipe! It could not have been easier and it also was quick. With crusty bread, it was also so satisfying on these colder nights. I hope you all enjoy this first post of the year. What are your plans for a wonderful 2019? Let me know in the comments! xoxo

Red Lentil Gnocchi Stew
Red Lentil Gnocchi Stew
4.25 from 4 votes
Red Lentil Gnocchi Stew
Red Lentil Gnocchi Stew
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

This is such a hearty and warming red lentil gnocchi stew with lots of veggies and fluffy sweet potato gnocchi making it a bowl of pure winter comfort. 

Course: Main Course
Keyword: Red Lentil Gnocchi Stew, Stew
Servings: 6
Calories: 360 kcal
Author: Jeanie and Lulu’s Kitchen
  • 1 dash olive oil
  • 8 ounces cremini mushrooms thinly sliced
  • 1 jar roasted red peppers drained and chopped, 12 ounces
  • 1 whole onion diced small
  • 4 cloves roasted garlic smashed *see note to make ahead
  • 1 1/2 cups red lentils
  • 1 tablespoon tomato paste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 1 pinch pepper
  • 1 can diced tomatoes 28 ounces
  • 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 cup freshly grated parmesan cheese
  1. Get out a large dutch oven or stock pot and heat the olive oil in it over medium high heat. Add in the mushrooms and roasted red peppers and let them soften for a couple of minutes. Then add in the onion and garlic and stir them all together well. Stir in the lentils and tomato paste and let them cook for another minutes. While they cook, season everything with the paprika, cinnamon, salt and pepper. Finally, pour in the diced tomatoes, stock and water and also add in the gnocchi, thyme, sage and bay leaves. 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.

  2. When the 15 minutes is up remove the thyme, sage and bay leaves. Stir in the arugula and parmesan 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. 

Recipe 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 350 oven for an hour, then refrigerate it and use it as needed! It keeps for a long time.

Nutrition Facts
Red Lentil Gnocchi Stew
Amount Per Serving (1 bowl)
Calories 360 Calories from Fat 22
% Daily Value*
Fat 2.4g4%
Saturated Fat 1.5g9%
Sodium 845mg37%
Potassium 752mg21%
Carbohydrates 69.9g23%
Fiber 19g79%
Sugar 7.9g9%
Protein 17.6g35%
Calcium 70mg7%
Iron 7.7mg43%
* Percent Daily Values are based on a 2000 calorie diet.
This is such a hearty and warming red lentil gnocchi stew with lots of veggies and fluffy sweet potato gnocchi making it a bowl of pure winter comfort. #stew #lentils #gnocchi #redlentilgnocchistew #jeanieandluluskitchen
Red Lentil Gnocchi Stew

10 thoughts on “Red Lentil Gnocchi Stew”

  1. 5 stars
    I have recently discovered that I LOVE lentils!! Will have to give this a try. Looks so yum!!

  2. Lentils are delicious! I like how this meal can be delicious and at the same time healthy. I need to try this too as I’m trying to be healthy this year!

  3. 4 stars
    This looks delicious and I love gnocchi in the wintertime. It warm you up nicely. I’ll give this recipe a go, just without the mushrooms. Allergic. But it looks like the perfect winter stew.

Comments are closed.

4.25 from 4 votes (1 rating without comment)