Mushroom and Lentil Stroganoff

Method

1. Place a large frying pan on medium high heat. Once hot, add oil and onions. Fry onions for 3 minutes, stirring occasionally to cook evenly.
2. Add the mushrooms and capsicum and fry for 7 to 10 minutes until mushrooms are golden, stirring occasionally to cook evenly.
3. Add the butter, garlic and paprika and cook for 2 minutes until fragrant.
4. Stir in flour, lentils, Dijon mustard, Worcestershire sauce and vegetable stock. Bring to a simmer. Simmer for 5 minutes, stirring occasionally until the sauce is thick.
5. Remove from heat. Season with salt and pepper. Stir in the sour cream until completely incorporated.
6. Garnish with chopped parsley and serve on your choice of pasta, mashed potatoes or rice.