Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

Add minced garlic to the skillet and cook for about 1 minute until fragrant.

Stir in sliced mushrooms and cook until browned and tender, around 7-10 minutes.

Combine paprika, vegetable broth, cooked lentils, Dijon mustard, and soy sauce with the mushroom mixture. Stir well and let it bubble for 10-15 minutes.

Simmer gently, allowing the mixture to thicken slightly.

Lower the heat and stir in the sour cream until creamy and well blended.

Season with salt and black pepper to taste. Garnish with fresh parsley.