Roasted Garlic Vegetable Stew with Red Lentils & Tomatoes

crumbsandcaramel.com

Celesteydes

subheading: For the Roasted Vegetables:

4 tbsp + 1 tsp olive oil

1 medium cauliflower, cut into bite size pieces

1 sweet potato, peeled and diced ¾ inch cubes

2 red bell peppers, seeds/stem removed, chopped

1 head garlic

subheading: For the Stew Base:

2 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 tsp dried oregano

½ tsp dried thyme

2 tsp dried basil

28 oz canned fire-roasted diced tomatoes

6 cups vegetable broth

1 cup red lentils

4 tbsp tomato paste

6 cups kale, de-veined and torn into bite size pieces

1 tbsp balsamic vinegar

Directions at crumbsandcaramel.com

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