Ingredients

Preparation 30 minutes, start-to-finish 1 1/4 hours

1 ounce dried porcini mushrooms (1 cup)
2 cups warm water
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
4 teaspoons chopped fresh sage (about 8 leaves)
2 cups green French lentils or brown lentils, picked over and rinsed
7 cups low-fat chicken broth, homemade or reduced-sodium canned
2 teaspoons balsamic vinegar
Freshly ground pepper to taste
2 tablespoons reduced-fat sour cream or yogurt (optional)
2 tablespoons chopped fresh chives or parsley

Directions

Combine porcini and warm water in a small bowl or glass measuring cup. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water; drain and chop. Strain the reserved liquid through a coffee filter or paper towel to remove any sand or dirt.

Heat oil in a 4- to 6-quart Dutch oven or soup pot over medium-high heat. Add onion, celery and sage; cook, stirring often, until the onion begins to soften, 2 to 3 minutes. Stir in lentils, broth, the chopped porcini and reserved mushroom liquid. Increase heat to high and bring the soup to a boil. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, until the lentils are tender, 35 to 45 minutes. Stir in vinegar. Season with pepper.

Transfer about 1/3 of the soup to a blender or food processor and process until smooth. Return the pureed soup to the pot, stir well to combine, and heat through. Garnish each serving with a dollop of sour cream (or yogurt), if using, and a sprinkling of chives (or parsley). Makes 7 servings (1 generous cup each).

Nutrition information per serving: 260 cal., 5 g total fat (1 g saturated fat), 2 mg chol., 37 g carbo., 18 g pro., 14 g fiber, 439 mg sodium. Recipe from Eating Well: The Magazine of Food and Health, winter 2003, quarterly.