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In a medium or large pot, bring 6 cups of water, the lentils, rice and a pinch of salt to a boil over high. Reduce heat, cover and simmer, stirring occasionally, until the lentils are tender but not mushy and the rice is falling apart, 15 to 20 minutes.
While the soup is simmering, in a blender, combine ¼ cup water, the spinach, miso, ginger, one serrano and the juice from half the lime. Blend until smooth. Because the mixture will be thinned by the soup, it should be slightly too spicy; blend in more serrano until it is. Set aside.
In a large skillet, stir together the oil, mushrooms and a pinch of salt over medium. Cook, stirring occasionally, until the mushrooms are browned, 7 to 9 minutes. Turn off the heat and let sit until the soup is ready.
When the lentils are ready, turn off the heat. Stir in the blended greens. (Mixture will thicken as it sits). Season to taste with salt, then serve topped with the mushrooms, a squeeze of lime and a few drops of sesame oil.