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Bowl of Roasted Garlic Tomato Lentil Stew topped with fresh herbs

Roasted Garlic Vegetable Stew

A heartwarming stew blending roasted vegetables, red lentils, and aromatic spices for a comforting meal that's perfect for family gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Roasted Vegetables
  • 4 tbsp olive oil Essential for roasting and sautéing.
  • 1 medium cauliflower, cut into bite-size pieces Provides texture and richness.
  • 1 medium sweet potato, peeled and diced into 3/4 inch cubes Adds body and warmth.
  • 2 red bell peppers, seeds/stem removed and chopped Adds a sweet crunch.
  • 1 head garlic Transforms into a sweet, aromatic delight.
For the Stew Base
  • 2 tbsp olive oil For sautéing the base of the stew.
  • 1 medium onion, diced Adds sweetness and aroma.
  • 2 cloves garlic, minced Enhances flavor.
  • 1 tsp dried oregano Adds depth.
  • 1/2 tsp dried thyme Brings a subtle hint of woodiness.
  • 2 tsp dried basil Brightens the dish.
  • 28 oz canned fire-roasted diced tomatoes Adds acidity and a smoky undertone.
  • 6 cups vegetable broth Forms the stew's hearty base.
  • 1 cup red lentils Quick-cooking and nutritious.
  • 4 tbsp tomato paste Thickens the stew.
  • 6 cups kale, de-veined and torn into bite-size pieces Adds vibrant color and nutrients.
  • 1 tbsp balsamic vinegar Enhances the overall flavor.

Method
 

Preheat and Prep
  1. Start by preheating your oven to 425°F (220°C). Line a large baking tray with parchment paper.
Prepare Roasting Vegetables
  1. Place the cauliflower, sweet potato, and red bell peppers on the tray. Drizzle with olive oil and toss to coat.
Prepare the Garlic
  1. Slice the pointed end off the garlic bulb, drizzle with 1 tsp of olive oil, wrap in foil, and add to the baking tray.
Roasting
  1. Bake for 30-40 minutes, tossing every 15 minutes. Monitor the garlic to prevent burning.
Sautéing the Base
  1. Heat a large pot over medium heat and add 2 tbsp of olive oil. Sauté the onion and minced garlic for about 3-4 minutes.
Combine Aromatics and Liquids
  1. Stir in oregano, basil, and thyme. Add tomatoes, vegetable broth, and lentils. Bring to boil, reduce heat and simmer for 10 minutes.
Roast and Blend
  1. After roasting, squeeze garlic into a blender. Add tomato paste, balsamic vinegar, half of the roasted vegetables, and 2 cups of stew. Blend until smooth.
Combine and Finish
  1. Pour blended mixture back into the pot, add remaining vegetables, and stir in kale. Cook for 1 more minute until wilted.
Serve and Enjoy!
  1. Serve hot and enjoy your hearty stew!

Notes

Adjust herbs and spices to suit your taste. Leftovers can be stored in an airtight container for up to 4 days. This dish freezes well for up to 3 months.