Ingredients
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
- Lentils - Soak dried lentils in water (Use a 3:1 water to lentils ratio), preferably overnight. (Can be done up to 1 day ahead)
- Garlic / Onions / Celery / Carrots - Prep as directed. (Can be done up to 3 days ahead)
- Beans - Rinse and drain.
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Make
- 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).
- Stir in beans and season to taste with salt and pepper.
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