Roasted Garlic Vegetable Stew with Red Lentils and Tomatoes

Ingredients

• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tbsp balsamic vinegar
• 2 tsp dried basil
• 4 tbsp tomato paste
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 head garlic
• 1 medium onion, diced
• 1 cup red lentils
• 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
• 28 oz canned fire-roasted diced tomatoes
• 6 cups kale, de-veined and torn into bite size pieces