1. Cook 40g dry lentils in water according to package instructions, drain and set aside. 2. Meanwhile, heat oven to 180°C (360°F), brush 200g Portobello mushroom caps with 5ml olive oil, season with salt and black pepper, and roast for 10 minutes. 3. In a pan, heat 5ml olive oil, sauté 50g diced onion and 6g minced garlic for 2-3 minutes, add 50g diced red bell pepper, 60g spinach, 0.5g smoked paprika, and 0.5g ground cumin, cooking until softened. 4. In a bowl, combine the sautéed vegetables, cooked lentils, 20g whole wheat breadcrumbs, 30g goat cheese, 5g chopped fresh parsley, and 5ml balsamic vinegar, mixing well. 5. Stuff the roasted mushroom caps with the lentil-vegetable mixture, return to the oven, and bake for another 10-12 minutes until heated through and slightly golden. 6. Serve hot, optionally garnished with additional fresh parsley.