Winter lentil soup with winter mushrooms

Ever since coming home with some 20 litres of the funnel chantarelle, I've been trying find new recipes as how to use it. Lovely as the creamy mushroom soup is, it's nice to try more ways to enjoy the harvest. I've crumbled the dried mushroom into meatball dough and ragu without prior soaking, and that lasagne was the best thing ever! But it took five hours to make, which for lunch is just too much. This lentil soup is from Nigel Slater, with some modifications. Really nice it was too, recommended!

serves four

1 onion
1 glove of garlic
1 small dried chili
20g dried funnel chantarelle (about two handfuls)
1,5 dl rinsed green lentils
bay leaf
vegetable stock cube
app 6 dl water (you can add more when it boils if it looks too thick)
handful parsley, or to taste
soy sauce
lemon juice
salt & black pepper

Soften onions in oil in a saucepan. Add chopped garlic, chili and chopped mushrooms. Cook for five minutes, or until the liquid from the mushrooms has mostly evaporated. Add the lentils, stock cube, bay leaf and water, bring to boil and let simmer under a lid for about 30 minutes or until the lentils are soft. Add chopped parsley. Season to taste with salt, pepper, soy and lemon juice.