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Active: 25 min Total: 40 min
Cuisines

Ingredients

Metric
Servings:
4
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))
  • White beans (14 oz / 397 g can) - 1 can , rinsed and drained ((like cannelleni or Northern))
  • Cooking oil - 3 Tbsp
  • Thyme - 1/2 tsp
  • Chicken stock - 2 1/2 cups

Prep

  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)
  3. Beans - Rinse and drain.

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Make

  1. 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).
  2. Stir in beans and season to taste with salt and pepper.

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