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1
Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the mushrooms and cook until well browned and fragrant, stirring occasionally, about 8 minutes. Season with salt and pepper.
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2
While the mushrooms cook, make the sauce. Combine the lemon juice, tahini, yogurt, and olive oil and stir to combine. Season with salt and pepper. For a thinner sauce, add a drizzle of water until you have reached your desired consistency. I liked it a little thicker. This will make more than enough for your tacos, but it's the easiest to assemble with one personal cup of yogurt as the base; put the leftovers in a small container and bring it to work tomorrow with carrots and sliced bell peppers. BAM, snacks.
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3
Remove the mushrooms from pan and set aside. Add 2 tablespoons of olive oil to the same pan and place over low heat. Add the cooked lentils, garlic, cumin, paprika, and a pinch of salt and pepper. Cook, stirring frequently, about 2 minutes, until the lentils are heated through. Add the browned mushrooms back to the pan and stir to combine.
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4
TACOS, ASSEMBLE! For each one, you need: a warmed tortilla (or convenient other vessel, like pita), a small spread of yogurt sauce, a few spoonfuls of the mushroom and lentil mixture, a pile of arugula, and then a real dollop of sauce. Fin.
