2 teaspoons olive oil
1 medium-size onion, finely chopped
1 pound portobello mushrooms (or substitute other mushrooms, preferably crimini or shiitake), stems removed, caps coarsely chopped
1 cup canned chopped tomatoes, with their juices
1 cup dried brown lentils, picked over and rinsed
5 cups defatted chicken or vegetable broth, preferably homemade
Salt
1/2 cup chopped fresh parsley leaves
NOTE:
I also add a couple of bay leaves during the simmering – I think that all winter soups deserve bay leaves!
Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes. Add the mushrooms and continue cooking, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes. Stir in the tomatoes, lentils, and broth and bring to a boil. Reduce the heat to low, cover the saucepan, and simmer until the soup has thickened and the lentils are tender, about 1 hour. Season with salt to taste, stir in the parsley, and serve.
Makes 6 servings.