In the picture I have the soup in a bread bowl. I made them by making up the "Best Yet Whole Wheat Bread" dough and making big round blobs and putting them on a cookie sheet to rise! You can get about 3 or 4 per sheet depending on how big you make them. Cook at the same temperature till done! We then cut a round hole in the top and scoop out the center. Which we love to eat and dip in the soup. You could easily bake these up and put in ziplocks to use while camping. The soup cooks up great in a dutch oven and the bowls would make it nice and filling! Or you could just have rolls or bread made that would be good too and maybe a little easier for camping!
French Lentil Soup
3 tablespoons extra–virgin olive oil
2 cups chopped onions
1 cup chopped celery stalks plus chopped celery leaves for garnish
1 cup chopped carrots
2 garlic cloves, minced
4 cups (or more) vegetable broth
1 1/4 cups lentils
1 14 1/2–ounce can diced tomatoes in juice
Balsamic vinegar (optional but I think it's a must)
Heat oil in a dutch oven. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 5 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat cover, and simmer until lentils are tender, about 35 minutes. With potato masher stir and mash up some of the beans NOT ALL! (If you don't have a potato masher with you while camping totally don't even worry about this part;) You may thin soup with more broth or water by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired.