Place the lentils in a pot. Add 3 cups water and curry powder. Cover the pot and bring to a boil. Reduce heat to medium and cook covered until lentils are tender, about 30-35 minutes. Drain and set aside.

Meanwhile heat 2 tablespoons olive oil in a frying pan over medium-high. Add mushrooms and sauté until mushrooms are golden and all liquid is absorbed.

Add turmeric powder and cook for 2 minutes.

Combine lentils, mushrooms, green onion, cilantro and black olives in a large mixing bowl.

Whisk 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, salt and pepper together in a small bowl. Pour the dressing over the salad and toss to coat. Serve at room temperature.