Servings: 4

1 red onion, chopped 1 red onion, chopped
1 large bell pepper diced 1 large bell pepper diced
2 zucchini diced 2 zucchini diced
1 yellow squash diced 1 yellow squash diced
4 garlic cloves minced 4 garlic cloves minced
2 tsp Dr. Greger Special Spice Blend 2 tsp Dr. Greger Special Spice Blend
1 c french lentils 1 c french lentils
5 c veg broth 5 c veg broth
2 lbs ripe tomatos halved 2 lbs ripe tomatos halved
1 tsp herbes de provence 1 tsp herbes de provence
1/4 tsp black or red pepper ¼ tsp black or red pepper
1/4 c chopped fresh basil ¼ c chopped fresh basil

Preheat oven to 425
Line large baking pan with parchment paper
Spread onion, pepper, zucchini, squash, garlic on the pan. Roast 15 min.
Remove from oven, sprinkle with spice blend
Use metal spatula, return to pan, roast 10 min longer
Set aside
Combine lentils and veg broth in large pot and bring to boil.
Lower heat to simmer, dover and cook 20 min until lentils are tender
Remove roasted garlic from pan and process with tomatoes until pureed. Add to pot
Stir in herbes de provence and pepper
Add roasted eg to the pot and simmer over low 5 min.
Stir in fresh basil.