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Roasted Garlic Vegetable Stew

Comforting Roasted Garlic Vegetable Stew for Cozy Nights

This Roasted Garlic Vegetable Stew is a comforting vegan dish perfect for chilly nights, packed with red lentils and roasted vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive Oil for roasting vegetables and sautéing
  • 1 medium Cauliflower cut into bite-size pieces
  • 1 medium Sweet Potato peeled and diced
  • 2 medium Red Bell Peppers chopped
  • 1 head Garlic roasted
  • 1 medium Onion diced
  • 2 cloves Minced Garlic boosts garlic flavor
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Basil
  • 28 oz Canned Fire-Roasted Diced Tomatoes
  • 6 cups Vegetable Broth
  • 1 cup Red Lentils quick-cooking
  • 4 tablespoons Tomato Paste for thickness
  • 6 cups Kale de-veined and torn
  • 1 tablespoon Balsamic Vinegar balances flavors

Equipment

  • baking tray
  • Large pot
  • blender

Method
 

Cooking Steps
  1. Preheat your oven to 425°F (220°C) and line a large baking tray with parchment paper.
  2. In a large mixing bowl, toss the cauliflower, sweet potatoes, and red bell peppers with olive oil.
  3. Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and place on the baking tray with the vegetables.
  4. Roast everything for 30-40 minutes, tossing the vegetables every 15 minutes.
  5. Meanwhile, heat olive oil in a large pot and sauté the diced onion and minced garlic for 3-4 minutes.
  6. Add oregano, thyme, basil, diced tomatoes, vegetable broth, and red lentils to the pot and bring to a boil.
  7. Reduce heat after boiling and let it simmer for 10 minutes until lentils are tender.
  8. Blend roasted garlic, tomato paste, balsamic vinegar, and half of the roasted vegetables with 2 cups of the soup until smooth.
  9. Return the blended mixture to the pot, stir in remaining vegetables and kale, and cook until kale wilts.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 800mgPotassium: 800mgFiber: 14gSugar: 10gVitamin A: 15000IUVitamin C: 75mgCalcium: 150mgIron: 5mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on the stovetop with a splash of vegetable broth if needed.

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