Roast Vegetable and Red Lentil Stew

Published on in dinners

The most delicious way to get a mix of vegetable into the whole family.

 

Serves 6

 

Oven 200c

Ingredients

  • 1 cauliflower cut into florets,

     

  • 1 sweet potato, peeled and cubed,

     

  • 2 red peppers, chopped

     

  • 1 head of garlic, halved

     

  • 3tbsp olive oil

     

  • 1 onion, chopped

     

  • 4 garlic cloves, chopped

     

  • 2tsp dried oregano

     

  • 2tsp dried basil

     

  • 1tsp dried thyme

     

  • 400g chopped tomatoes

     

  • 1400ml veg stock

     

  • 4tbsp tomato puree

     

  • 2tbsp balsamic vinegar

     

  • 200g red lentils

     

  • 4tbsp chopped parsley

Directions

  1. Place the cauliflower, sweet potato, pepper and garlic (cut side down) onto a lined baking sheet, drizzle with 2tbsp oil and roast for 45minutes.
  2. Once they are roasted, heat the remaining oil and cook the onion and garlic until soft.
  3. Add the herbs, balsamic, stock, chopped tomatoes and tomato puree.
  4. Squeeze the half garlic out of its skin and into the pot. Blend with a hand blender. Add the lentils and cook for roughly 15minutes.

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