Rinse and drain 1 cup of dried lentils, then combine them with 3 cups of water in a medium saucepan. Bring to a boil, then simmer uncovered for 20–25 minutes, or until tender. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for 3–4 minutes until translucent. Stir in 3 minced garlic cloves and 8 ounces of sliced mushrooms, cooking for an additional 5–7 minutes.

Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of paprika, stirring well. Pour in 2 tablespoons of soy sauce and cook for 1–2 minutes.

Sprinkle 2 tablespoons of all-purpose flour over the mushroom mixture and stir. Gradually add 2 cups of vegetable broth while stirring, bringing to a gentle simmer for about 5 minutes.

Reduce heat to low and fold in the cooked lentils and 1 cup of sour cream. Mix until well combined and heated through, about 3 minutes.

Prepare your favorite pasta according to package instructions. If using egg noodles, cook 8 ounces and drain.

Serve by placing lentil mushroom stroganoff over hot noodles and garnish with freshly chopped parsley.