Rinse and drain lentils in a fine mesh strainer. In a medium saucepan, combine lentils with 3 cups of water and bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes until tender. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent and fragrant.

Add minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes until the mushrooms are browned and tender.

Sprinkle in thyme, paprika, and soy sauce, stirring well to combine. Cook for an additional 1-2 minutes.

Sprinkle flour over the mushroom mixture and stir to incorporate. Gradually pour in vegetable broth while whisking constantly. Simmer for about 5 minutes until thickened.

Reduce heat to low and fold in cooked lentils and sour cream. Stir until well combined and heated through, about 3-4 minutes.

Bring salted water to a boil and cook pasta according to package instructions. Drain and return to the pot.

Serve the stroganoff over the cooked pasta and garnish with freshly chopped parsley.