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Lentil Soup
with gnocchi

Active: 25 min Total: 40 min
This lentil soup is made even more comforting with soft gnocchi dumplings. Our paleo members will be enjoying this as a bison-based chili and the gluten-free version features white beans.


Lentil Soup with Gnocchi:
  • French, green, or black lentils - 2/3 cup , dried ((Sub 1 1/2 cups of cooked lentils))
  • Garlic - 3 cloves , minced
  • Onions - 1 , diced
  • Celery - 3 ribs , diced
  • Carrots - 3/4 lb , diced ((Or sub 8 oz. frozen))
  • Gnocchi - 1/2 lb ((Or use a full package))
  • Cooking oil - 3 Tbsp
  • Thyme - 1/2 tsp
  • Chicken stock - 2 1/2 cups


  1. Lentils - Soak dried lentils in water (Use a 3:1 water to lentils ratio), preferably overnight. (Can be done up to 1 day ahead)
  2. Garlic / Onions / Celery / Carrots - Prep as directed. (Can be done up to 3 days ahead)

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  1. Bring a saucepan of water to boil and then cook gnocchi according to packaged instructions. Drain and set aside.
  2. Heat a >5 quart Dutch oven over medium-high heat. Add cooking oil and then garlic. Once you can smell the garlic, toss in onions, celery, and carrots with thyme and a dash of salt. Saute for ~3 minutes. Add in lentils and then stock. Cover and bring to a boil and then simmer uncovered for 15 to 20 minutes (may take longer if lentils were not soaked overnight).
  3. Stir in cooked gnocchi and season to taste with salt and pepper.



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