Sort, wash in cold water and drain the lentils. Set aside.
In a large, deep skillet or large, heavy, uncovered Presto&ereg;-style pot, preheat the oil over medium heat. Mix all the ingredients (except water, lentils and mushrooms) and cook for about 5 minutes. Add the lentils cook for about 5 more minutes.
Finally, add the water and the mushrooms and mix well. Bring to a boil, then cook covered over medium heat for 45 minutes or until the lentils are tender. Mix occasionally.
Serve hot.
NOTES:
Personnellement, j'utilise les champignons Blazei pour son goût corsé, mais les champignons de Paris, les Portobellos ou les Créminis sont aussi bons, mais plus doux.