Name: Roasted Garlic Vegetable Stew with Red Lentils and Tomatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 tablespoons + 1 teaspoon olive oil; 1 medium cauliflower, cut into bite-size pieces; 1 sweet potato, peeled and diced; 2 red bell peppers, chopped; 1 head garlic; 2 tablespoons olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 1 teaspoon dried oregano; ½ teaspoon dried thyme; 2 teaspoons dried basil; 1 can (28 oz) fire-roasted diced tomatoes; 6 cups vegetable broth; 1 cup red lentils; 4 tablespoons tomato paste; 6 cups kale, torn into bite-size pieces; 1 tablespoon balsamic vinegar

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This Roasted Garlic Vegetable Stew with Red Lentils and Tomatoes is a hearty, flavorful, and nourishing dish perfect for chilly evenings. Packed with roasted cauliflower, sweet potatoes, bell peppers, and kale, it’s enhanced by the sweetness of slow-roasted garlic and a rich tomato-lentil base. Comforting and wholesome, this vegan stew pairs wonderfully with a slice of rustic bread for dipping.

Roasted Garlic Vegetable Stew with Red Lentils and Tomatoes

Why You’ll Love This Recipe

Deep flavor: Roasting the vegetables and garlic enhances their natural sweetness and creates a rich, smoky flavor.
Nutritious and filling: Lentils add protein and fiber, while kale provides a boost of vitamins and minerals.
Perfect for meal prep: Makes a large batch that reheats beautifully for quick meals.
Family-friendly: Mild, savory flavors that appeal to all ages.
Vegan and gluten-free: A hearty plant-based option suitable for many dietary needs.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted vegetables:
4 tablespoons + 1 teaspoon olive oil
1 medium cauliflower, cut into bite-size pieces
1 sweet potato, peeled and diced into ¾-inch cubes
2 red bell peppers, chopped (seeds and stems removed)
1 head garlic

For the stew base:
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
2 teaspoons dried basil
1 can (28 oz) fire-roasted diced tomatoes
6 cups vegetable broth
1 cup red lentils
4 tablespoons tomato paste
6 cups kale, de-veined and torn into bite-size pieces
1 tablespoon balsamic vinegar

directions

Roast vegetables: Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Spread cauliflower, sweet potato, and bell peppers on the tray, drizzle with 4 tablespoons olive oil, and toss to coat.
Prepare garlic for roasting: Slice the pointed end off the garlic bulb to expose the cloves. Drizzle with 1 teaspoon olive oil, wrap in foil, and place on the baking sheet. Roast vegetables and garlic for 30–40 minutes, tossing vegetables every 15 minutes. Check garlic at 25 minutes to avoid burning.
Make stew base: In a large pot, heat 2 tablespoons olive oil over medium heat. Sauté onion and garlic for 3–4 minutes until softened. Stir in oregano, thyme, and basil. Add canned tomatoes, broth, lentils, and bring to a boil. Reduce to a simmer, cover, and cook 10 minutes or until lentils are tender, stirring occasionally.
Blend roasted mixture: Squeeze roasted garlic out of skins into a blender. Add tomato paste, balsamic vinegar, half of the roasted vegetables, and 2 cups of the soup. Blend until smooth.
Combine and finish: Pour blended mixture back into the pot. Stir in remaining roasted vegetables and kale. Cook 1–2 minutes until kale is wilted and bright green.
Serve: Enjoy hot with crusty bread and a drizzle of olive oil if desired.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Spicy kick: Add red pepper flakes or smoked paprika for heat.
Different veggies: Use carrots, zucchini, or butternut squash instead of sweet potatoes.
Protein boost: Add cooked chickpeas or white beans for extra plant-based protein.
Grain addition: Serve with quinoa, brown rice, or couscous to make it even heartier.
Creamy version: Stir in a splash of coconut milk at the end for extra richness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.

This stew also freezes well. Let it cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use green or brown lentils instead of red lentils?

Yes, but the texture will be firmer and the cooking time may increase slightly.

Do I need to peel the sweet potato?

Peeling is optional. Leaving the skin on adds extra nutrients and texture.

Can I make this stew oil-free?

Yes, roast vegetables with a splash of broth or water, and sauté onions in water instead of oil.

What if I don’t have fire-roasted tomatoes?

Regular canned diced tomatoes work fine, though the flavor will be slightly less smoky.

Can I use frozen vegetables?

Yes, though fresh roasting gives the best flavor. Frozen cauliflower or peppers can be substituted in a pinch.

How can I thicken the stew?

Blend more of the roasted vegetables into the base or let the stew simmer uncovered for a few extra minutes.

Is this stew kid-friendly?

Yes, it’s mild and flavorful. You can reduce garlic or spices if preferred.

Can I make this in advance?

Absolutely—this stew tastes even better the next day as the flavors deepen.

What’s the best way to serve it?

Serve with crusty bread, couscous, or rice for a complete meal.

Can I add fresh herbs?

Yes, fresh basil or parsley stirred in just before serving adds brightness.

Conclusion

Roasted Garlic Vegetable Stew with Red Lentils and Tomatoes is a nourishing, flavor-packed dish that combines the depth of roasted vegetables with the heartiness of lentils. It’s perfect for cozy dinners, easy to make in large batches, and versatile enough to adapt with seasonal produce. Whether served on its own or alongside bread or grains, this stew is a comforting and wholesome meal you’ll want to enjoy all year round.