Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve a cup of pasta water, then drain the pasta and set it aside to keep warm.

Combine the green lentils with enough water to cover them by a couple of inches in a separate pot. Bring them to a boil and then reduce the heat to a simmer. Cook for about 20-25 minutes, or until tender but firm to the bite. Drain excess water and set aside.

Heat a large skillet over medium heat and add a splash of olive oil. Once shimmering, add the diced onion and sauté for about 5 minutes, until soft and translucent.

Stir in the minced garlic and sliced cremini mushrooms. Cook for 8-10 minutes, allowing mushrooms to brown and release moisture.

Sprinkle in the soy sauce, smoked paprika, and dried thyme. Stir well and cook for an additional 2 minutes.

Pour in the vegetable broth and bring to a gentle simmer for about 5 minutes.

Reduce heat to low and gently stir in the cooked lentils.

Off the heat, stir in the unsweetened plant-based yogurt until fully incorporated. Adjust consistency with reserved pasta water if needed.

Taste and adjust seasoning with salt and pepper. Serve the stroganoff over the fettuccine.

Garnish with chopped fresh parsley and serve hot.