• April 23, 2021


The famous French vegetable stew is the inspiration for this lentil soup, made with Puy lentils, of course. Herbes de Provence is a special blend of dried herbs that adds a unique depth of flavour and can be found in well-stocked supermarkets or online.

  •  1 red onion, chopped
  • 1 large orange or yellow pepper, de-seeded and cut into ½-inch/1cm dice
  • 2 courgettes, cut into ½-inch/1cm dice
  • 1 yellow squash, cut into ½-inch/1cm dice
  • 3 to 4 garlic cloves, smashed
  • 2 teaspoons Dr Greger’s Special Spice Blend (, or to taste
  • 1 cup/200g Puy lentils
  • 5 cups/1.25 litres Light Vegetable Broth 
  • 2 pounds/900g ripe tomatoes, cored and halved
  • 1 teaspoon herbes de Provence, or ½ teaspoon dried oregano and ½ teaspoon dried basil
  • ¼ teaspoon ground black pepper or red pepper flakes
  • ¼ cup/4 tablespoons chopped fresh basil


Preheat the oven to 220°C/425°F/gas mark 7. Line a large, rimmed baking tray with a silicone baking mat or baking parchment.

Spread the onion, pepper, courgette, yellow squash and garlic in a single layer on the prepared tray. (You may need two trays to fit all the vegetables.) Roast in the oven for 15 minutes. Remove from the oven and sprinkle with Dr Greger’s Special Spice Blend. Use a metal spatula to flip the vegetables and return the tray(s) to the oven. Roast until the vegetables are tender and slightly caramelized, about 10 minutes longer. Remove from the oven and set aside.

While the vegetables are roasting, combine the lentils and Light Vegetable Broth in a large pot over a high heat. Bring to the boil, then lower the heat to a simmer, cover and cook until the lentils are just tender, about 20 minutes.

While the lentils are cooking, remove the roasted garlic from the baking tray and transfer to a food processor. Add the tomatoes and process until they are pureed and then add them to the pot. Stir in the herbes de Provence and black pepper.

Add the roasted vegetables to the pot and simmer over a low heat for 5 minutes to blend the flavours. Remove the pot from the heat. Stir in the fresh basil. Taste and adjust the seasonings, if needed. Serve hot.

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