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Ingredients
- 1 Tbs. olive oil
- 1 large yellow onion, chopped (2 cups)
- 3 cups low-sodium vegetable broth
- 3/4 cup French lentils
- 4 cups chopped escarole
- 1 1/2 cups prepared potato gnocchi (8 oz.)
- 6 oil-packed sun-dried tomatoes, drained and chopped (1/4 cup)
- 1 Tbs. prepared basil pesto
Preparation
Step 1
Heat oil in large nonstick skillet over medium-high heat. Add onion, and cook
5 minutes. Add broth, 3 cups water, and lentils, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes, or until lentils are almost tender.
Add escarole, gnocchi, and sun-dried tomatoes; cover, and cook 5 minutes more, or until gnocchi are cooked through and escarole has wilted. Remove from heat, and stir in pesto.
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