Soup with dried mushrooms and lentils

Prepare the ingredients for the soup with dried mushrooms and lentils.

Pour dried mushrooms into a saucepan and pour boiling water over them (500-800 ml). As soon as the water with mushrooms boils, cook them for 5 minutes and drain the water. Rinse the mushrooms with boiling water again (this time take 1.5 liters) and simmer for 30 minutes.

After cooking, strain the mushrooms on a sieve and strain the resulting broth through a fine sieve.

Finely dice the onion, parsley root, carrot, and celery stalk. Also, finely chop the garlic and chili peppers as desired.

Peel and dice two potatoes into small cubes. Finely chop the large pieces of mushrooms.

In a pot that will be used for cooking the soup, sauté onions, parsnips, carrots, celery, chili, and garlic in a small amount of oil for a few minutes.

Add the mushrooms and stir.

Next, add the potatoes. Pour in the strained broth and, if needed, add a little boiling water to achieve the desired thickness of the soup. Add bay leaf and bring to a boil.

Once boiling, add the lentils. I used green lentils, which require a cooking time of 25-30 minutes. Therefore, they should be added together with all the vegetables to ensure that all the components of the soup are cooked at the same time. If you are using a different type of lentils, you may need to add them a little later. Cook the soup until the lentils and vegetables are tender.

A few minutes before the readiness, add chopped herbs and season with salt and pepper to taste.

The soup with dried mushrooms and lentils is ready. Enjoy your meal!