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Hearty Roasted Garlic and Vegetable Lentil Stew

Relish a cozy evening with this wholesome and flavorful vegan stew, featuring roasted garlic, vegetables, red lentils, and tomatoes. The rich taste results from high-heat roasting, which imparts sweet undertones to the dish. Serve with a slice of your preferred bread, accompanied by a drizzle of oli...
1
1 hr
TOTAL TIME
262
CALORIES
$2.13
PER SERVING
Hearty Roasted Garlic and Vegetable Lentil Stew
Ingredients
16 INGREDIENTS
8 SERVINGS
Olive Oil
5 tbsp olive oil
divided
Red Bell Peppers
2 whole red bell peppers
seeds and stem removed, chopped
Canned Fire Roasted Diced Tomatoes
28 oz canned fire roasted diced tomatoes
Garlic
1 head garlic
Garlic
2 cloves garlic
minced
Vegetable Broth
6 cups vegetable broth
Red Lentils
1 cup red lentils
Tomato Paste
4 tbsp tomato paste
Onion
1 medium onion
diced
Cauliflower
1 medium cauliflower
cut into bite-size pieces
Sweet Potato
1 whole sweet potato
peeled and diced into 3/4-inch cubes
Dried Oregano
1 tsp dried oregano
Dried Thyme
1/2 tsp dried thyme
Balsamic Vinegar
1 tbsp balsamic vinegar
Kale
6 cups kale
de-veined and torn into bite-size pieces
Dried Basil
2 tsp dried basil
Directions
13 STEPS
15 min
PREP TIME
45 min
COOK TIME
1 hr
TOTAL TIME
1
Preheat the oven to 425°F.
2
Line a large baking tray with parchment paper.
3
Place the cauliflower, sweet potato, and red bell peppers on the tray, drizzle with 4 tbsp olive oil, and toss well to ensure even coating.
4
Slice the pointed end of the garlic bulb off to expose the cloves, drizzle with 1 tbsp olive oil, wrap tightly with foil, and place on the baking tray with the vegetables.
5
Bake for 30-40 minutes, tossing every 15 minutes to ensure even cooking. Check the garlic at 25 minutes to prevent burning or drying out.
6
In a large pot over medium heat, sauté the onion and minced garlic in 1 tbsp olive oil for 3-4 minutes, until the onion is softened.
7
Add the oregano, basil, thyme, canned tomatoes, vegetable broth, and red lentils.
8
Increase the heat to high and bring the stew to a boil. Then, lower the heat, cover, and simmer for about 10 minutes, or until the lentils are cooked. Stir occasionally to prevent sticking.
9
Carefully squeeze the roasted garlic out of its skins into a high-powered blender.
10
Add tomato paste, balsamic vinegar, half of the roasted vegetables, and ladle in about 2 cups of the soup to the blender.
11
Blend on high until smooth.
12
Pour the blended mixture back into the soup pot with the remaining roasted vegetables.
13
Over medium heat, stir in the kale and cook for about a minute, until just wilted and bright green.
Health Info
Macros
35g
CARBS
10g
FAT
9g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
Frequently Asked Questions
Do I need to soak the lentils overnight?
Why is my lentil stew so bland?
What should be the consistency of lentil stew?
Which type of lentils is best for the stew?
Can I make lentil stew in a slow cooker?
My lentils are undercooked, why did this happen?
Can I make a vegan lentil stew?
What can I serve with lentil stew?
How can I thicken my lentil stew?
Why did my lentils turn mushy in the stew?