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!
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
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.
- 1dasholive oil
- 8ouncescremini mushroomsthinly sliced
- 1jarroasted red peppersdrained and chopped, 12 ounces
- 1whole oniondiced small
- 4clovesroasted garlicsmashed *see note to make ahead
- 1 1/2cupsred lentils
- 1tablespoontomato paste
- 1pinch pepper
- 1candiced tomatoes28 ounces
- 4cupsvegetable stock
- 1poundsweet potato gnocchi
- 1sprigfresh thyme
- 1sprigfresh sage
- 2wholebay leaves
- 3cupsbaby arugula
- 1/4cupfreshly grated parmesan cheese
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.
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.
*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.