Finely chop the onion and garlic.
Fry them in a large casserole dish in a little oil.
Wash and finely chop the mushrooms. Brown them with the onions and garlic.
Pour in the white wine and let it evaporate.
Add the tomato sauce, soy sauce, mustard and spices (nutmeg, paprika, dill, thyme and pepper). Stir well and fry for 1 to 2 minutes.
Bring some water to the boil.
Add the lentils, cover with hot water and add the 2 stock cubes. You can also add some bay leaves if you have some.
If you want to add some carrots, slice them thinly and add them at this stage.
After about 30 to 40 minutes of cooking, check the lentils are just cooked. Once they are cooked through, add the cornstarch and stir well. Finally, pour in the cream and mix.
Serve hot and sprinkle some parsley leaves.
