1Add dried mushrooms to a mixing bowl and cover with plenty of water. Stir and set aside to rehydrate for 15 minutes.

2Drain and squeeze any extra moisture from the mushrooms then dice them. Add diced mushrooms to a cooking pot, preferably cast iron. Add olive oil, salt & spices.

3Mix and stir fry over low heat for 2 minutes.

4Rinse and drain lentils. Add rinsed and drained lentils to the pot.

5Add water and stir to combine.

6Bring to a boil then reduce heat to very low (induction #3). Close the lid and cook lentils over very low heat for 45 minutes or until lentils are soft and cooked through and all the water has evaporated.

7Make the dressing. Add tahini, water and vinegar (or lemon juice) to a jar or a cup.

8Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.

9Add arugula to plates.

10Add cooked lentils.

11Drizzle with the dressing and sprinkle with sesame seeds.