| 1. |
In a large saucepan, sauté the onion and garlic with a good glug of olive oil and a pinch of salt until softened, about 3 minutes. |
| 2. |
Add the lentils and 4 cups of water. Bring to a boil, reduce to a simmer, and cook until tender. |
| 3. |
Add the smoked paprika. Season with salt, sherry vinegar, and more smoked paprika to taste. I like there to be just an edge of vinegary sourness without it being overpowering. |
| 4. |
Meanwhile, in a very hot sauté pan, fry the mushrooms with another glug of olive oil, turning occasionally. Try to get them to brown well on most sides. Season with salt. |
| 5. |
Toss the cherry tomatoes and basil with a little olive oil, sherry vinegar, and salt. |
| 6. |
To serve, divide the lentils into bowls. Top with the mushrooms, and top that with the salad. Give the whole thing a grind of black pepper and maybe another little dusting of smoked paprika. |
