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Sauté Onions – Heat olive oil in a deep pan over medium heat. Add the chopped onion and ½ tsp salt. Cook for 5-6 minutes until golden brown.
Cook Mushrooms – In a separate pan, melt butter over medium-high heat. Add mushrooms and the remaining salt. Sauté for 5-6 minutes until browned.
Combine & Season – Add the mushrooms to the onions. Stir in garlic, Dijon mustard, and black pepper. Pour in the vegetable stock and simmer for 5 minutes.
Prepare Slurry – In a small bowl, mix flour with water or stock until smooth.
Thicken Sauce – Stir the cooked lentils into the pan, then slowly add the slurry while stirring continuously. Let the sauce thicken.
Add Sour Cream – Reduce heat to low, stir in sour cream until fully blended. Adjust seasoning if needed.
Serve – Garnish with fresh parsley and serve hot over mashed potatoes, pasta, or rice.