Mushroom & Lentil Soup
This brothy soup is packed with umami flavor thanks to fresh and dried mushrooms. Harissa paste adds color and spiciness to punch up the flavor.
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- Prep time
- 17 min
- Cook time
- 39 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 ounces dried wild mushrooms (such as shiitake and porcini)
- 3 cups warm water
- 1 tablespoon extra-virgin olive oil
- 0.5 cup finely chopped yellow onion
- 1 cup chopped portobello mushroom caps, stems and gills removed
- 0.33 cup finely chopped celery
- 0.33 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
- 0.5 cup white wine
- 1.5 cups dried brown lentils
- 5 cups lower-sodium vegetable broth
- 0.33 cup chopped fresh flat-leaf parsley, plus more for garnish
- 1 tablespoon white-wine vinegar
- 2 teaspoons lemon juice
- 0.75 teaspoon salt
- 0.75 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.