Tomato-Lentil Soup

Ingredients

• 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