Mushroom & Lentil Soup

Ingredients

• 1 1/2 ounces dried wild mushrooms (such as shiitake and porcini)
• 3 cups warm water
• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely chopped yellow onion
• 1 cup chopped portobello mushroom caps, stems and gills removed
• 1/3 cup finely chopped celery
• 1/3 cup finely chopped red bell pepper
• 2 cups finely chopped scrubbed russet potatoes
• 2 tablespoons tomato paste
• 1 tablespoon harissa paste
• 2 tablespoons finely chopped fresh thyme
• 1/2 cup white wine
• 1 1/2 cups dried brown lentils
• 5 cups lower-sodium vegetable broth
• 1/3 cup chopped fresh flat-leaf parsley, plus more for garnish
• 1 tablespoon white-wine vinegar
• 2 teaspoons lemon juice
• 3/4 teaspoon salt
• 3/4 teaspoon ground pepper

Instructions

1. Combine dried mushrooms and warm water in a medium bowl; soak for 30 minutes. Pour the mixture through a fine-mesh strainer into a bowl, reserving the soaking liquid. Chop the mushrooms and set aside.
2. Meanwhile, heat oil in a large Dutch oven over medium heat. Add onion; cook, stirring occasionally, until tender, 2 to 3 minutes. Stir in portobellos, celery and red bell pepper; cook, stirring occasionally, until tender and liquid evaporates, about 3 minutes. Stir in potatoes; cook, stirring occasionally, until soft, about 3 minutes.
3. Stir in tomato paste, harissa, thyme and the reserved chopped mushrooms; cook, stirring occasionally, until coated, about 1 minute. Increase heat to medium-high. Stir in wine; cook, stirring occasionally, until dry, 2 to 3 minutes.
4. Stir in lentils, broth and the reserved soaking water (about 3 cups). Bring to a simmer; cook, stirring occasionally, until the lentils are tender, about 20 minutes. Stir in parsley, vinegar, lemon juice, salt and pepper. Garnish with additional parsley, if desired.