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1.
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In a large saucepan, over medium-high heat, heat 1 teaspoon of the oil.
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When hot, saute the scallion with a pinch of salt for 2 minutes, then add the garlic and continue to saute for 1 minute, until the scallion and garlic are softened.
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Add the lentils with 4 cups of water and bring to a boil.
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Reduce heat to a simmer, and cook until lentils are tender but not falling apart, around 20 minutes.
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By the time theyre done, there shouldnt be much liquid left in the pan.
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2.
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Meanwhile, in a very hot saute pan, cook the mushrooms with 1 tablespoon of the olive oil, turning occasionally.
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Try to get them to brown well on most sides.
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Season with salt and remove from heat.
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3.
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When the lentils are cooked, add the smoked paprika, 1/2 teaspoon of salt, and 1/2 tablespoon of red wine vinegar.
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Taste and adjust seasoning.
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4.
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Toss the cherry tomatoes, basil, capers, 1 teaspoon of olive oil, 1 teaspoon of red wine vinegar, and a pinch of salt in a separate bowl.
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5.
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To serve, divide the lentils into bowls.
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Top with the mushrooms, and top that with the tomato salad.
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Give the whole thing a grind of black pepper and another little dusting of smoked paprika.
