Rinse and drain 1 cup of dried green or brown lentils. In a medium saucepan, bring 3 cups of water to a boil, add the lentils, and simmer for 20 to 25 minutes until tender but not mushy. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and sauté for 3 to 4 minutes until it becomes translucent.

Stir in 3 minced garlic cloves and 8 ounces of sliced mushrooms. Sauté for an additional 5 to 7 minutes until the mushrooms are browned.

Add 1 teaspoon of dried thyme, 1 teaspoon of paprika, and 2 tablespoons of soy sauce to the skillet. Cook for another 1 to 2 minutes.

Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir well. Gradually pour in 2 cups of vegetable broth, stirring continuously. Let it simmer for about 5 minutes until thickened.

Fold in the prepared lentils and 1 cup of sour cream or plain Greek yogurt. Mix thoroughly and heat through for 2 to 3 minutes.

Cook your choice of egg noodles or gluten-free pasta according to package instructions. Drain and set aside.

Serve the Stroganoff over the pasta and garnish with freshly chopped parsley.