In a fine mesh sieve, rinse the lentils until the wter runs clear. Set aside.
Clean and slice the mushrooms. Use dry paper towel or a tea towel to remove dirt.
Finely chop the onion.
Mince the garlic.
Prepare the broth: 2 tbsp of Better Than Bouillon paste dissolved in 1 L of hot water.
Prepare the cashew cream: 1 cup cashews soaked in 1/2 cup of hot water. Blend after soaking for at least 10 minutes.
Prepare choice of starch: pasta, roasted or mashed potatoes, quinoa, rice, etc.
In a Dutch oven or medium pot heat 1 tbsp of neutral oil over medium heat, sauté 1 diced onion until translucent (about 5 minutes). Season with 1/2 tsp of salt.
Add 4 cloves of minced garlic, continue to sauté until fragrant (about 2 minutes).
Add 450g of sliced mushrooms, continue to sauté until well browned (about 8 minutes). Season with remaining 1/2 tsp of salt.
Stir in the rinsed 1 cup of lentils. Stir in 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp black pepper. Add 1L of broth and stir to combine.
Bring to a gentle simmer. Cover slightly ajar and cook for 30 minutes, stirring occasionally, until lentils are tender.
Reduce heat to low. Add the prepared cashew cream, 2 tbsp Dijon mustard, and the juice of half a lemon.
Taste and adjust as needed. You may wish to add more salt, black pepper, Dijon mustard, or lemon juice.
To serve: ladle over your desired starch. Garnish with fresh chopped parsley if desired
4 servings