Preheat your oven to 425°F (220°C). In a large mixing bowl, toss together cauliflower florets, diced sweet potato, and sliced red bell peppers with olive oil until evenly coated. Spread the vegetables on a parchment-lined baking tray and prepare the garlic by wrapping it in foil with a drizzle of olive oil. Place both the vegetables and the wrapped garlic in the oven, roasting for about 30–40 minutes until the vegetables are tender and caramelized, flipping halfway through for even roasting.

While the vegetables roast, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onion and minced garlic to the pot, stirring frequently for about 3–4 minutes until softened and fragrant.

Once the onion and garlic are aromatic and translucent, add dried oregano, thyme, and basil to the pot, stirring for a minute to release their scents. Then, pour in the canned fire-roasted diced tomatoes and vegetable broth, followed by rinsed red lentils. Raise the heat to bring the mixture to a boil, then reduce it to a simmer, covering the pot and cooking for about 10 minutes until the lentils are tender.

After the vegetables finish roasting, squeeze the soft roasted garlic cloves from their skins into a blender. Along with the roasted garlic, add tomato paste and balsamic vinegar. Blend this mixture on high until it reaches a smooth consistency.

Return the blended garlic mixture to the pot along with the remaining roasted vegetables. Stir everything together to combine, then fold in the chopped kale. Cook gently over low heat for about 1 minute until the kale is just wilted.