In a medium pot add about 5 cup of water, cover and bring to a boil.
While waiting for it to boil, peel and cut potatoes into roughly 1 inch cubes.
Once boiling, add lentils to pot. Bring to boil then reduce heat to a simmer for 10 minutes.
Prep remaining vegetables by washing and dicing.
After 10 minutes, toss potatoes into a steamer basket and steam over the simmering lentils for 20 minutes or until soft.
Saute onion, celery and carrots in a large sauce pan with some vegetable stock/water until onions are sort and translucent. Add in the mushrooms, thyme, rosemary, paprika and pepper to taste and cook for another minute. Pour in the tinned tomatoes, stir then reduce heat.
Preheat oven to 180

7 medium potatoes
2 cup dry whole brown lentils
6-8 button mushrooms
2 medium carrots
2 celery stalks
1 large onion
1 cup vegetable stock or water
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon paprika
Fresh ground black pepper, to taste
1 400 ml tin crushed or diced tomatoes
1/4 cup plant based milk of choice