In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the Maitake mushrooms, smoked paprika, ground cumin, salt, and black pepper. Cook for about 5-7 minutes or until the mushrooms are tender and golden brown.

Making the Warm Lentil Salad

Cook the Lentils

In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes until lentils are tender. Drain any excess liquid.

Prepare the Salad

In a bowl, combine cooked lentils, halved cherry tomatoes, chopped parsley, diced red onion, lemon juice, salt, and black pepper. Toss gently to combine.

Making the Black Garlic Toum

Blend the Toum

In a food processor, combine black garlic, lemon juice, olive oil, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Serving the Dish

Assemble the Plate

Serve the warm lentil salad topped with spiced Maitake mushrooms and a drizzle of black garlic toum on the side.