In a faitout, casserole or large ovenproof skillet over medium-high heat, heat oil. Add onion and sauté for 2 minutes. Add garlic, thyme and a pinch of salt and sauté for 1 minute. Add soy sauce, balsamic vinegar and ketchup and mix well. Then add the dried lentils and 3 cups of the broth. Bring to a boil. Reduce heat to moderate, cover and cook for 10 minutes.Add the mixed vegetables, mix well and cover. Cook for 15 minutes.In a small bowl, dissolve cornstarch in the remaining cup of vegetable broth. Pour the mixture into the lentil filling and mix well. Reduce for 1 to 2 minutes. Remove from heat and pack lentil mixture tightly in bottom of Dutch oven or casserole dish.Preheat oven to 375.While the lentil filling is cooking, prepare the mashed potatoes.Peel potatoes and cut into large pieces. Place in a pot, cover with water and cook until tender. Drain and set aside.Using a potato masher or whisk, mashed potatoes. Add the vegetable drink and vegetable margarine. Add salt and pepper to taste. Set aside.In another bowl, put the pumpkin purée. Add the nutritional yeast and salt and pepper to taste. Set aside.Assembling and cooking :Spread mashed potatoes over lentils. Add the pumpkin purée on top and mix lightly for a marbled effect.Add a drizzle of olive oil. Place in the oven for about 20 minutes, then finish cooking for 2-3 minutes under the grill.Note: If you don't have a faitout, casserole or large ovenproof skillet, you can make the lentils in a pot and then transfer them to a lasagna pan.Source : Loounie

4 1 4 4

Lentil and vegetable garnish: 2 tablespoons (30 mL) Extra Virgin Olive Oil Organic 1 onion, finely chopped 4 cloves garlic, finely chopped 4 sprigs fresh thyme, leaves removed (or 5 mL dried thyme) pinch of salt 1,5 cups (375 mL) dry brown lentils, rinsed and drained 1 tablespoon (15 mL) soy sauce or tamari 1 tablespoon (15 mL) Organic Balsamic Vinegar 1 tablespoon (15 mL) ketchup 3 cups (750 mL) Organic Gluten Free Vegetable Broth 3 cups (750 mL) Selection frozen mixed vegetables Approximately 1 cup (the rest of the container) of vegetable broth 2 tablespoons (30 mL) cornstarch salt and pepper to taste Vegetable purees: 4-5 medium potatoes Water for cooking 1/2 cup (125 mL) unsweetened oat or soy beverage 2 tablespoons (30 mL) Dairy Free Margarine, Plant-Based 2 cups cooked pumpkin flesh, pureed (or a can of unsweetnened pumpkin puree) 2 tablespoons (30 mL) Flake Yeast salt and pepper to taste Assembly and presentation : olive oil thyme or parsley as garnish