INGREDIENTS
4 tbsps
olive oil
1 medium
cauliflower
1
sweet potato
2
red bell peppers
1 head
garlic
2 tbsps
olive oil
1 medium
onion
2 cloves
garlic
1 tsp
oregano
1/2 tsp
dried thyme
2 tsps
dried basil
28 ozs
fire-roasted tomatoes
6 cups
vegetable broth
1 cup
red lentils
4 tbsps
tomato paste
6 cups
kale
1 tbsp
balsamic vinegar