Wash the lentils and cook them in salted water according to the instructions on the package. Drain in a colander.
Clean the mushrooms with a brush and cut into thin slices. Wash the spring onions and cut into rings. Put the green spring onion rings aside. Heat 2 tablespoons of oil in a pan and fry the mushrooms. Add the white spring onion rings and fry them briefly. Add the lentils, season with ras el-hanout and salt. Keep the mushroom-lentil mixture warm.
Whisk eggs, milk, herbs, chilli and half of the spring onion greens together. Season to taste with Ras el -Hanout and salt.
From the egg mix, fry 1 herb omelette one after the other with 1 tablespoon of oil in a pan, turn and fry until done. Place Ras el Hanout herb omelettes on a wooden board or plate. Cover half of the omelette with mushroom and lentil mixture and fold together Serve sprinkled with the remaining leek onion greens.