Mustard Lentil Stew | Cookies and Salt

Ingredients

• 460 g lentils, drained and rinsed
• 1 tbsp neutral oil
• 1 yellow onion, finely chopped
• 1/2 cup white wine
• 1 cup plant-based sour cream
• 1 cup vegetable broth
• 1 tbsp dried thyme
• 1 tbsp dijon mustard
• 1 tbsp whole grain mustard
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp nutritional yeast
• salt and pepper to taste
• 1 cup quinoa