A simple dish to be eaten with Moroccan breads, pita bread, or any crusty European loaf. I just love to serve it with a Palestinian dish, Sliced Tomatoes in a Tomato Sauce. Salads and yogurt relishes may be offered on the side. Make the mushrooms at the last minute they take less than 5 minutes to prepare.
From page 66 of Madjur Jaffrey's World Vegetarian.
1. Pick over lentils and wash them in several changes of water. Drain.
2. Put the oil into a medium saute pan and set over medium-high heat. When hot, add the onion. Stir and fry, turning the heat down as needed, until the onion is reddish-brown and crisp. Remove the onion with a slotted spoon and spread out on a paper towel. Put the red chile and garlic into the oil remaining in the pan. Stir for 10 seconds and put in the lentils and 2.5 cups of water. Bring to a boil. Turn the heat down to low and partially cover the pan. Cook gently for 30 to 35 minutes, or until the lentils are tender. Remove the red chile, if desired. Add the salt and pepper and stir to mix.
3. Wipe the mushrooms off with a damp-cloth and cut lengthwise, thinly and evenly, into slices that include the stem.
4. Put the oil into a large frying pan or wok and set over high heat. When hot, put in the garlic. Stir once and put in the mushrooms. Stir and fry until the mushrooms have wilted. Put in the salt, pepper, and cayenne, if using. Stir to mix. Put in 4 tablespoons of the parsley. Stir again and turn off the heat.
5. Serve hot in old-fashioned soup plates, with the lentils forming the bottom layer, the mushrooms heaped on top of the lentils and a final dollop of yogurt. Sprinkle the browned onions over the yogurt and the remaining parsley over the very top. Offer lemon wedges on the side.