In a pot over medium heat, add your oil and sauté your mushrooms and onions. Salt as you go. Cook until the onions are translucent, and the water from the mushrooms have evaporated, around 10 minutes
Add ginger, garlic, jalapeños, and sauté 2 minutes
Add cumin, coriander, curry paste, and turmeric and sauté until fragrant, around 1 minute
Stir in vegetable stock, lentils, coconut milk and simmer 25 minutes, stirring occasionally
Season with salt, lime juice, and garnish with cilantro, enjoy!