Peel shallot and garlic, dice finely and sauté in a saucepan with 1 tablespoon of oil over medium heat until translucent.

Put the lentils in the saucepan and deglaze with the broth.

Simmer over low heat for approx.

8-10 minutes; if necessary, add more stock.

Clean the mushrooms and cut them in slices.

Cut the cheese into slices as well.

Wash the chives, shake dry and cut into rolls.

Season the lentils with salt, pepper, a splash of lemon juice and a pinch of cumin.

Fold the mushrooms under the lentils and cook for 2 minutes.

Put the lentil mixture in 2 deep plates, place the cheese on top and sprinkle with chives.

Drizzle with the rest of the olive oil.