Number of servings : 4
Type of meal : | Soups | Soups
Special diet :
1/4 cup (60 mL) dried porcini or shiitake mushrooms
1 cup (250 mL) hot water
1 tbsp (15 mL) olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 can (15 oz / 426 g) diced tomatoes
1 tsp (5 mL) ground ginger
1 tsp (5 mL) tarragon
3/4 tsp (3 mL) salt
2 cups (500 mL) water
1/2 cup (125 mL) lentils, picked over and rinsed
- Combine mushrooms and hot water in small bowl. Let stand 20 minutes until softened. With slotted spoon or fingers, scoop mushrooms from soaking liquid. Strain liquid through fine-meshed sieve and set aside. Coarsely chop mushrooms.
- Meanwhile, heat oil in large saucepan over medium heat. Add onions and garlic, and cook, stirring frequently, until onion is golden, about 7 minutes.
- Stir in mushrooms, mushroom soaking liquid, tomatoes and their juice, ginger, tarragon, salt, and water. Add lentils and bring to a boil. Reduce to a simmer, cover and cook until lentils are tender, about 30 minutes. (Recipe can be made ahead to this point. Reheat gently, adding a tablespoon or so of water if soup is too thick.)
- Serve with crusty whole-wheat peasant bread, lean deli ham, and low-fat cheesecake for dessert.