Heat a large pot with Olive Oil (3 tablespoon). Add the Onion (1), Carrot (1), and Celery (1 stalk) with Salt (1 pinch). Stir occasionally. Cook for approximately 7 minutes.
Add the Garlic (3 clove) and cook for another minute.
Add the Lentils (1 pound), Vegetable Broth (8 cup), Bay Leaf (3), and Ground Cumin (1/2 teaspoon).
Cover pot and bring to a boil, then reduce heat to low. Cook for about 40 minutes.
Meanwhile, heat a pan with oil and add the Mushroom (2 cup) with salt. Cook for about 9 minutes.
Add the Fresh Cilantro (1 cup) and cook for another minute, until the mushrooms are lightly browned.
When lentils are done, add Salt and Pepper (to taste).
Pour the soup into bowls and then top with the mushroom mix.