Description
Roasted Garlic Vegetable Stew with Red Lentils and Tomatoes is a hearty, wholesome vegan dish featuring roasted cauliflower, sweet potatoes, bell peppers, and kale in a rich tomato-lentil base. Slow-roasted garlic adds depth and sweetness to this comforting, nutrient-dense stew, perfect for cozy meals year-round.
Ingredients
For the roasted vegetables:
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
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, torn into bite-size pieces
1 tablespoon balsamic vinegar
Instructions
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Preheat oven to 425°F (220°C). Toss cauliflower, sweet potatoes, and bell peppers with 4 tablespoons olive oil on a baking sheet.
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Slice off the top of garlic bulb, drizzle with 1 teaspoon oil, wrap in foil, and roast with vegetables for 30–40 minutes, tossing veggies every 15 minutes.
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In a large pot, heat 2 tablespoons oil. Sauté onion and minced garlic for 3–4 minutes. Stir in oregano, thyme, and basil.
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Add tomatoes, broth, and lentils. Bring to a boil, then simmer for 10 minutes, stirring occasionally.
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Blend the roasted garlic (squeezed from skin), tomato paste, vinegar, half the roasted vegetables, and 2 cups of stew until smooth.
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Stir the blended mixture back into the pot along with remaining roasted vegetables and kale. Cook until kale is wilted.
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Serve hot with crusty bread or grains.
Notes
- Add smoked paprika or chili flakes for spice.
- Sub in carrots, zucchini, or squash if preferred.
- Add chickpeas or white beans for extra protein.
- Stir in coconut milk for creaminess.
- Great for meal prep; refrigerate or freeze leftovers.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
