This was one of those really easy throw-stuff-in-a-pot-and-call-it-soup recipes. I love those kinds of recipes. Especially when they turn out yummy.
Now, I've made my fair share of lentil soup before. Who hasn't? But this recipe is different from my standard lentil soup fare for a couple of reasons. First, it calls for French, or du Puy lentils, which I had never cooked with before until I made the Upside-Down Lentil Shepherd's Pie. These lentils are different from regular ol' lentils; they are a bit firmer, and they don't cook down to mush quite as quickly. The texture is good and hearty. Also, Isa calls for tarragon in this soup recipe, which is an ingredient I don't normally keep stocked in my pantry. The tarragon is nice, though; it adds a different dimension to lentil soup that I haven't quite had before this recipe.
While the soup simmered away on top of the stove, I had time to whip up some whole-wheat Carrot Spice Muffins from the FatFree Vegan Kitchen, which were the perfect complement to the soup.
I also loved all the veggies in the "Lotsa Veggies Lentil Soup." In addition to the amount of zucchini called for, I used an extra zucchini squash that was hanging out in my refrigerator. The more the merrier, as they say!
All-in-all, a superb soup, and a recipe worth hanging on to for another day.