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Roasted Garlic Vegetable Stew with Red Lentils & Tomatoes

Roasted Garlic Vegetable Stew with Red Lentils & Tomatoes

Easy to make, this hearty and nutritious roasted vegetable lentil stew is a family favorite for chilly evenings. This vegan dinner is rich in flavor from roasting vegetables and garlic at a high heat which creates sweet undertones. Enjoy with a thick slice of your favorite bread dipped in olive oil and balsamic vinegar.

If you’re like me and always feel short on time and don’t want to babysit something on the stove for hours, this is a great easy vegan dinner recipe for you. The vegetables are roasted so they hang out with only one toss during baking. I really love the simplicity of red lentils – they cook so quickly compared to most other legumes, and they don’t need to be soaked. All you need is 15 minutes to cook them! The’re mild in flavor, rich in nutrients and easily digested making them perfect for little ones, too.

The lentil stew base cooks quickly and then it’s a matter of blending up half of the roasted veggies with some stock and pouring it back into the pot with the remaining roasted veggies. Add in some kale and you’re done!

From start to finish, this lentil stew takes an hour to get on the table, but only about 15 minutes of this involves you being active.

Overhead view of 2 bowls of roasted garlic vegetable stew with red lentils and tomatoes

How to Make Roasted Garlic Vegetable Stew with Red Lentil & Tomatoes

  1. Roast the vegetables and garlic
  2. In the meantime, saute onion and garlic in a large pot
  3. Add lentils, spices, tomatoes and soup stock and simmer
  4. Puree half of the roasted vegetables with balsamic and remaining ingredients
  5. Combine the puree and remaining roasted veggies into the pot
  6. Stir in the kale, simmer for 1 minute and serve!

Love easy red lentil stew recipes like this one? Be sure to check out my Creamy Curried Carrot, Ginger and Red Lentil Soup , and my Red Lentil and Cauliflower Dal.

If you make this Roasted Garlic Vegetable Stew with Red Lentils & Tomatoes, please give it a rating in the recipe card or let me know in the comments! I love connecting on Instagram where you can tag me in your creations using my recipes. You can also follow me on Pinterest and Facebook. Thank you for reading along!

White bowl of roasted vegetable stew with red lentils and tomatoes, served with a thick slice of toast

Roasted Garlic Vegetable Stew with Red Lentils and Tomatoes

Easy to make, this hearty and nutritious roasted vegetable stew is a family favorite for chilly evenings. This vegan dinner is rich in flavor from roasting vegetables and garlic at a high heat which creates sweet undertones. Enjoy with a thick slice of your favorite bread dipped in olive oil and balsamic vinegar.
4.55 from 77 votes
Print Pin
Course: Main, Soup
Cuisine: Mediterranean
Keyword: Easy Lentil Recipes, Healthy Lentil Recipes, Roasted Vegetable Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 287kcal
Author: Bronwyn

Ingredients

For the Roasted Vegetables:

  • 4 tbsp + 1 tsp olive oil
  • 1 medium cauliflower, cut into bite size pieces
  • 1 sweet potato, peeled and diced 3/4 inch cubes
  • 2 red bell peppers, seeds/stem removed, chopped
  • 1 head garlic

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

Instructions

For the Roasted Vegetables:

  • Preheat the oven to 425°F. Line a large baking tray with parchment paper. Place the roasting vegetables on the tray (except the garlic), drizzle with olive oil and toss well with a large spoon or your hands ensuring that all the veggies are evenly coated.
  • Slice the pointed end of the garlic bulb off exposing the garlic cloves. Drizzle with 1 tsp of oil. Wrap tightly with foil and place on the baking tray with the vegetables. Bake for 30-40 minutes, tossing every 15 minutes or so and checking the garlic at 25 minutes to make sure it doesn't burn or dry out.

For the Stew Base:

  • In a large pot over medium heat, sauté the onion and garlic in the olive oil for 3 or 4 minutes until the onion is softened. Add the oregano, basil, thyme, canned tomatoes, vegetable broth and red lentils. Turn the heat up to high until the stew comes to a boil, lower the heat, cover and let simmer for about 10 minutes or until the lentils are cooked, stirring occasionally to prevent lentils from sticking to the pot.
  • Squeeze the roasted garlic out of its skins into a high-powered blender. Add tomato paste, balsamic vinegar, about 1/2 of the roasted vegetables, and ladle in about 2 cups of the soup. Blend on high until smooth. Pour this mixture back into the soup pot with the other half of the roasted vegetables. Over medium heat, stir the kale into the soup and cook about a minute until it's just wilted and bright green. Enjoy!

Nutrition Info:

Calories: 287kcal | Carbohydrates: 37g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Sodium: 975mg | Potassium: 902mg | Fiber: 11g | Sugar: 9g | Vitamin A: 9160IU | Vitamin C: 139mg | Calcium: 158mg | Iron: 4mg
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Recipe Rating




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Shannom

Sunday 28th of November 2021

Do you think I could swap broccoli for cauliflower and butternut squash for the sweet potato? It’s what I have on hand

Crumbs & Caramel

Monday 29th of November 2021

Hello! Yes, I think that those substitutes would be fine - the flavor will be a bit different with the broccoli but should be tasty! I wouldn't add the broccoli to the baking tray until the last 20 minutes of baking though. Broccoli roasts much faster than the other vegetables. I hope you enjoy the stew! ~ Bronwyn

Tamara

Monday 22nd of November 2021

Bronwyn,

Do you think the flavours could be condensed and served as an appetizer - a healthy hot spread on crostini?

Crumbs & Caramel

Tuesday 23rd of November 2021

Hi Tamara! That sounds like a great idea! I haven't tested this but you could either slowly simmer the lentil mixture until reduced before adding in the roasted veggies/blending or you could try using less vegetable broth to begin with. One cup of red lentils needs about 3 cups of water/broth to cook properly - so instead of using 6 cups of broth you could try using 3 (or 4 to be safe and then reduce as desired. ) If using less broth, adjust for salt and other seasonings as desired, too. I'd love to hear how it works out for you! ~ Bronwyn

Kelly

Tuesday 19th of October 2021

My step-daughter made this and it was one of the best stews I have ever had!! I grabbed this recipe from her so I can make it myself. Absolutely delicious!

Crumbs & Caramel

Monday 25th of October 2021

Hi Kelly! I'm so happy to hear you enjoyed the stew so much! Thank you for letting me know :) ~ Bronwyn

Dana True

Sunday 14th of March 2021

I’ve made this twice- and it’s delicious just as is! It’s become one of my favorites. It’s so good!

Crumbs & Caramel

Tuesday 30th of March 2021

Hi Dana! Thanks so much for trying the recipe and for sharing your enjoyment of it! I'm so happy you love it :) ~ Bronwyn

Robinn

Sunday 17th of January 2021

Made this and it was delicious! The flavors were amazing.

Crumbs & Caramel

Thursday 21st of January 2021

So glad you enjoyed it! Thanks for letting me know! :) ~ Bronwyn

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