Spanish Lentil and Mushroom Stew

1. In a large saucepan, over medium-high heat, heat 1 teaspoon of the oil. 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. Add the lentils with 4 cups of water and bring to a boil. Reduce heat to a simmer, and cook until lentils are tender but not falling apart, around 20 minutes. By the time they’re done, there shouldn’t be much liquid left in the pan.

2. Meanwhile, in a very hot saute pan, cook the mushrooms with 1 tablespoon of the olive oil, turning occasionally. Try to get them to brown well on most sides. Season with salt and remove from heat.

3. When the lentils are cooked, add the smoked paprika, 1/2 teaspoon of salt, and 1/2 tablespoon of red wine vinegar. Taste and adjust seasoning.

4. 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.

5. To serve, divide the lentils into bowls. Top with the mushrooms, and top that with the tomato salad. Give the whole thing a grind of black pepper and another little dusting of smoked paprika.