Lentil and Potato Stew
Rinse the lentils and cook in boiling salted water for about 30 minutes, until tender. Drain through a fine mesh sieve.
Peel and coarsely chop the potatoes. Boi l in salted water for about 10 minutes. Drain well. Peel and finely chop the onion. Rinse the parsley, pat dry, remove the leaves and chop finely. Peel and dice the carrots.
Melt the butter in a large pot. Sauté the onions until softened, then add the carrots, potatoes, mustard, tomato paste, red wine and about 2/3 of the chopped parsley. Simmer over low heat for about 5 minutes. Add the vegetable broth and lentils, cover and simmer for another 5 minutes.
Season with salt and pepper to taste, ladle into bowls, top with a dollop of sour cream and garnish with the remaining parsley.