Heat the oil in a large frying pan, and add the finely chopped red onion. Cook over a medium heat for a few minutes, then add the thinly sliced pepper and the diced mushrooms. Cook for 5 more minutes, stirring regularly, until all the vegetables are soft.

Add the minced garlic, smoked paprika, and dried herbs, and cook for a minute or so until fragrant.

Next, add the cooked lentils, and season with salt and pepper. Mix well to combine.

Add the sour cream, and mix.

At this point, you may like to add some water or vegetable stock to make the stroganoff a bit more saucy. I added about 125ml (half a cup). Also add the chopped parsley. Simmer until everything is piping hot and you are ready to serve.