Dinner rolls came out flat, but the soup win made up for it

My yeast was dead for the third time this month, so I dumped the dough and threw together a lentil soup with stuff from the pantry, carrots, celery, and a dried bay leaf from March. It simmered for 40 minutes and actually tasted like something from a restaurant, which shocked me. Anyone else have a backup plan that outshines the original dish?

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