Step 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.

Step 2

Add the lentils and 4 cups of water. Bring to a boil, reduce to a simmer, and cook until tender.

Step 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.

Step 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.

Step 5

Toss the cherry tomatoes and basil with a little olive oil, sherry vinegar, and salt.

Step 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.