I decided to make some soup to go with the bread I made last weekend. I had roasted a pound of tomatoes a little while back so that I could make Oven-Roasted Tomato and Lentil Soup.
The soup was easy to put together. I used the rest of the carrots that I had shredded a little while ago in the soup, and I used regular lentils rather than French ones. I had 3 cans of vegetable stock, and I added a little extra water to the stock to make it equal 6 cups. I had russet potatoes that I diced to use in the soup. I used a teaspoon of dried rosemary in the soup in place of a tablespoon of fresh. I cooked the soup for a little less time because I knew the regular lentils would be done faster than the French lentils (which apparently take longer to cook).
Honestly, I’m not a fan of lentil soup because I usually find it to be boring or bland. This soup, though, was good for lentil soup. I think it was probably because of the vegetable broth and the potatoes. The tomatoes were nice as well, but I think I would have enjoyed more of them. The lentil soup was hearty and filling, and definitely made for a good meal. It may have been better with fresh rosemary, or if I’d added the dried rosemary earlier. It was good as leftovers as well. If you like lentil soup, try this one; I think it’s good for lentil soup. Even so, I don’t think I’d make it again because I’d prefer something a little different.