Wash, peel and dice the potatoes. Boil them in water until soft.
2
Slice the onion and mushrooms and fry them in a heated pan with a little olive oil or butter until the mushrooms have reduced in size and the onion browned.
3
To the same pan, add cream, soy sauce and black pepper, then simmer for about 10 minutes. Add the lentils toward the end of cooking time.
4
Pour out the water from the potatoes and add a knob of butter and a splash of cream. Mash with a fork and season with salt and pepper.
5
Serve the mushroom stroganoff over the mashed potatoes.
