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.
- 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
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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.
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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.