Stroganoff

1 can garbanzo beans, drained and lightly mashed
1/2 c. lentils
1 small onion, chopped
dash olive oil
1 1/2 c. water
2 beef bouillon cubes
1 can cream of mushroom soup, undiluted
large pinch black pepper
2 Tbsp. catchup
2 tsp. Worcestershire sauce
1 Tbsp. gravy browning
3/4 c. sour cream

Saute onion in olive oil until tender. Add garbanzo beans, lentils, water, beef cubes, mushroom soup, and black pepper. Simmer until quinoa and lentils are tender, making sure not to let the pot go dry. Add more liquid as needed. Add catchup, Worcestershire sauce, and browning. Simmer a minute longer. Remove from heat and stir in sour cream. Serve over noodles