Begin by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook for 8-10 minutes until it reaches al dente. Reserve about 1 cup of the pasta water, then drain the pasta.

In a separate pot, add green lentils and enough water to cover by about an inch. Boil and then simmer for 20-25 minutes until tender. Drain any excess water.

Heat a large skillet over medium heat and add the olive oil. Add diced onion and sauté for about 5 minutes until translucent.

Stir in minced garlic and sliced cremini mushrooms, sauté for 8-10 minutes until mushrooms are golden brown.

Sprinkle in soy sauce, smoked paprika, and dried thyme; stir for about 1 minute to meld flavors.

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

Gently fold in the cooked lentils and unsweetened plant-based yogurt, heating over low for 3-5 minutes.

Taste and season with salt and pepper to preference. Plate the cooked fettuccine and spoon the sauce over top.

Garnish with freshly chopped parsley before serving.