Instructions

• 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 roasted, heat the remaining 1 tablespoon of olive oil in a large pot over a 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.