In a medium pot, combine lentils a healthy pinch of salt with 2 cups water. Bring to a boil, reduce heat, and cover. Cook for 20-30 minutes until lentils are tender.
In the meantime, heat vegetable oil in a cast iron pan. Once hot, drop mushrooms into pan and let them fry, only flipping every couple of minutes. Once crispy, remove from pan.
When lentils are cooked, transfer them to the cast iron pan and add mushrooms and pea shoots. Sprinkle with balsamic vinegar, salt, and pepper.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/08/09/lentils-with-fried-mushrooms-and-pea-shoots/