Add lentils and broth to a saucepan over medium heat. Cover and cook for 15-25 minutes or until soft. If there is excess liquid, drain, then set aside to cool.

Meanwhile, in a skillet over medium heat, add the oil, shallot, and garlic and cook 1-2 minutes until fragrant.

Add the mushrooms to the skillet and cook for 5-7 minutes until mushrooms are softened.

Turn off the heat and add the lemon juice and a hefty pinch of salt and pepper. Set aside to cool.

Once everything has cooled down, mix lentils in with the mushroom mixture and serve over a bed of greens.