As promised, here is the soup I made from the grilled vegetables from yesterday. It’s a big bowl of smoky vegetable goodness. Since you can freeze it, you can have that goodness on a night when the weather or your available time won’t let you grill.
Grilled Vegetable-Lentil Soup
1/2 recipe of the Versatile Vegetable Grill
5 cups vegetable broth
1 can fire-roasted diced tomatoes
1/2 cup red lentils
1/2 teaspoon oregano
1/2 teaspoon salt or to taste
Fresh basil leaves for garnish (optional)
Dice the vegetables. Simmer the vegetables, broth, tomatoes, lentils, oregano and salt for 15 minutes until the lentils are tender. Garnish with basil if desired.