In a medium saucepan, combine lentils with vegetable broth and a bay leaf. Bring to a boil and then simmer for 20-25 minutes until tender. Drain excess liquid and set aside.

In a blender, add soaked cashews, water, lemon juice, and salt. Blend until smooth and creamy, about 2-3 minutes. Set aside.

Heat olive oil in a large skillet over medium heat. Add mushrooms and cook undisturbed for 3-4 minutes. Stir and cook for another 2-3 minutes. Then add chopped onion and cook until translucent, about 5 minutes. Add garlic and paprika and cook for 1 more minute.

Pour in vegetable broth, then add lentils, Dijon mustard, soy sauce, and nutritional yeast. Stir and allow to simmer for 2 minutes.

Lower heat and fold in cashew cream. Heat gently for 3-4 minutes until warmed through, checking seasoning.

Serve hot over pasta, rice, or mashed potatoes, garnished with parsley.