Pour the mixture through a fine-mesh strainer into a bowl, reserving the soaking liquid.
Chop the mushrooms and set aside.
Meanwhile, heat oil in a large Dutch oven over medium heat.
Photo: Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
Add onion; cook, stirring occasionally, until tender, 2 to 3 minutes.
Stir in potatoes; cook, stirring occasionally, until soft, about 3 minutes.
Increase heat to medium-high.
Stir in wine; cook, stirring occasionally, until dry, 2 to 3 minutes.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
