Mushroom Lentil Soup

Ingredients

• 1 ½ ounces dried wild mushrooms (such as shiitake and porcini)
• 3 cups warm water
• 1 tablespoon extra-virgin olive oil
• ½ cup finely chopped yellow onion
• 1 cup chopped portobello mushroom caps, stems and gills removed
• ⅓ cup finely chopped celery
• ⅓ 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
• ½ cup white wine
• 1 ½ cups dried brown lentils
• 5 cups lower-sodium vegetable broth
• ⅓ cup chopped fresh flat-leaf parsley, plus more for garnish
• 1 tablespoon white-wine vinegar
• 2 teaspoons lemon juice
• ¾ teaspoon salt
• ¾ teaspoon ground pepper

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