• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum into bite-sized chunks. • Place carrot & zucchini mix and capsicum on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • When roast veggies have 10 minutes remaining, roughly chop brown onion. • Cut bake-at-home ciabatta into slices. Drain and rinse lentils. • In a small bowl, combine garlic paste and a drizzle of olive oil. Season with salt and pepper

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring occasionally, until softened, 4-5 minutes. • Add garlic & herb seasoning and lentils and cook, until fragrant and slightly tender, 1-2 minutes.

• Meanwhile, brush garlic oil over ciabatta slices. • Place ciabatta directly on wire racks in the oven and bake until golden, 5-7 minutes. • To saucepan with lentils, stir in passata, the water, the brown sugar and vegetable stock powder. Simmer until slightly reduced, 2-3 minutes. • Remove from heat, and add roasted veggies and baby spinach leaves, stirring until combined. Season to taste.

• Divide herby tomato lentil and roast veggie stew between bowls. • Top with plant-based basil pesto. Serve with garlic dippers. Enjoy!