Name: Mushroom & Lentil Soup
Total time: 55 min
Yield: 6
Ingredients: 1.5 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; 1.5 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