This is a hearty and warming red lentil gnocchi stew with lots of vegetables and fluffy sweet potato gnocchi, making it a bowl of pure winter comfort.
- 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, finely diced
- 4 cloves Roasted garlic, crushed
- 1-½ cup red lentils
- 1 tbsp Tomato Paste
- ½ teaspoon Paprika
- ½ teaspoon Cinnamon
- salt and black pepper
- 1 box (28 oz size) diced tomatoes
- 4 cups Vegetables soup
- 2 cups Water
- 1 pound sweet potato gnocchi
- 1 branch Fresh thyme
- 1 branch Fresh sage
- 2 whole bay leaves
- 3 cups Rocket
- ¼ cups Freshly grated parmesan cheese
Get out a large Dutch oven or stockpot and heat the olive oil over medium-high heat. Add the mushrooms and roasted red peppers and let them soften for a few minutes. Then add the onion and garlic and mix well. Stir in the lentils and tomato paste and cook for a few more minutes.
While the lentils cook, season with paprika, cinnamon, salt and pepper. Finally, pour in the diced tomatoes, broth and water. Add the gnocchi, thyme, sage and bay leaves. Bring the soup to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally. Lentils and gnocchi should become perfectly tender.
After 15 minutes, remove the thyme, sage and bay leaves. Stir in the arugula and Parmesan until the arugula softens and the Parmesan melts. Ladle the stew into bowls and serve immediately with crusty bread! It also makes excellent leftovers.