Roasted Vegetables & Red Lentil Stew

Jun 10

Serves: 6

1 cauliflower, divided into florets

1 sweet potato, peeled, cubed

2 red bell peppers, chopped

1 head garlic, halved

3 tbsp. olive oil, divided

1 onion, chopped

4 cloves garlic, chopped

2 tsp. dried oregano

2 tsp. dried basil

1 tsp. dried thyme

2x 14 oz. (400g) cans chopped tomatoes

6 cups (1400ml) vegetable broth

4 tbsp. tomato paste

2 tbsp. balsamic vinegar

1 cup (200g) red lentils, dry

4 tbsp. parsley, chopped

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
439	23g	49g	12g	5g

*nutrition per serving

Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.
Place the cauliflower florets, sweet potato, bell peppers and the whole head of garlic (cut side down) onto the baking sheet. Drizzle the vegetables with 2 tablespoons of olive oil and place the tray into the hot oven. Roast the vegetables for 40-45 minutes.
Once the vegetables have been roasted, heat the remaining 1 tablespoon of olive oil in a large pot over medium-high heat and sauté the chopped onion and garlic for 2-3 minutes until soft and fragrant.
Add the oregano, basil, thyme, chopped tomatoes, vegetable broth, tomato paste and balsamic into the pot with the onion and garlic.
Squeeze the whole roasted garlic out of the skin and into the pot and add the roasted vegetables. Mix everything together until well combined, then use a hand blender and blend until smooth.
Add the red lentils to the mixture and simmer for 15 minutes or until the lentils are cooked through.
Garnish with freshly chopped parsley and serve immediately.