Grilled Vegetable-Lentil Soup

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.

I'm sending this to No Croutons Required, hosted this month by Jacqueline of Tinned Tomatoes. This is also going to My Legume Love Affair, created by Susan of The Well-Seasoned Cook and hosted this month by Aqua of Served with Love.

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.

Serves 6.