Heat 2 tbsp of the oil in a non-stick frying
pan, then quickly fry the mushrooms until
just starting to soften. Remove from the
heat, then stir in the remaining oil with the
vinegar and mustard. Stir well until mixed,
then add the peppers, onion and lentils
and mix well again.
Arrange the leaves over 4 plates. Spoon
the lentil salad over the top, add the goat’s
cheese and serve.