1Rinse lentils. Add rinsed lentils to a small cooking pot (20 cm ~ 8 inch, preferably cast iron). Add salt and spices.

2Add water and bring to a boil. Stir once. Reduce heat to very low (induction #2), close the lid and let simmer for 50 minutes - or until lentils are soft and completely cooked through. Turn off the heat and let it sit, covered, for another 5 minutes. Fluff them up with a fork or a spatula. Set aside.

3In the meantime, preheat the oven to 200°C (400°F) Fan. Shred oyster mushrooms into strips using your hands and add to a baking tray lined with baking paper in a single layer. Drizzle with soy sauce and mix to coat. Give them plenty of room.

4Roast in the middle of the oven for 15 minutes. Stir with a spatula and roast for another 15 minutes. Alternatively, air-fry for 15 minutes.

5Make the dressing. Add tahini, water and vinegar (or lemon juice) to a jar or a cup.

6Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.

7Add arugula to plates.

8Add cooked lentils.

9Top with roasted mushrooms.

10Drizzle with the dressing and sprinkle with freshly ground black pepper.