For the lentil coconut sauce, place the lentils in a colander and rinse thoroughly under running water until the rinsing water remains clear.
Chop the young onion and garlic and sauté in olive oil. Pour in coconut milk and add lentils, thyme, ginger, lemon juice and chili. Simmer for 5 minutes.
Cut herb mushrooms into not too small cubes and fry in hot olive oil until brown all over. Add salt only after frying. Cook noodles according to package instructions.
Season the lentil-coconut sauce with salt and serve with the noodles and the fried herb mushrooms.