Add lentils and water to a small saucepan. Cook on high heat until boiling then lower to medium-low heat and cook for additional 20 minutes. Drain excess water and set aside.

Wash and cut potatoes into large chunks.

Place in large pot and cover with 2-3 inches of water.

Cook on high heat until boiling, then lower to medium-high heat to maintain boil for ~20 minutes, until potatoes are fork-tender.

While potatoes are cooking, heat 1 Tablespoon of olive oil over medium heat in a small skillet.

Once hot, add minced garlic (6 cloves) and cook for 5-7 minutes, until garlic is sightly brown and fragrant. BE CAREFUL NOT TO BURN. Set aside until potatoes are cooked.

Once potatoes are fork-tender, drain water and place potatoes back into pot. Mash potatoes using a potato masher, fork, whisk, or electric mixer with whisk attachment.

Once mashed, add in cooked garlic, non-dairy milk (1/2 c), remaining oil (2 Tblsps), salt (3/4 tsp), and red pepper flakes (1/4 tsp). Set aside.

Heat olive oil (1 tsp) in a small skillet over medium heat.

Once hot, add sliced mushrooms, balsamic vinegar (1 Tblsp), and salt (pinch).

Cook for 4-5 minutes, until mushrooms are slightly tender. Set aside.

Heat olive oil (1 Tblsp) in a large cast iron skillet over medium heat.

Once hot, add carrots, onions, and garlic.

Let cook for 8-10 minutes, until onions are clear and carrots are soft.

Add cooked lentils, thyme (1.5 tsp), rosemary (1/2 tsp), and peas (1c).

Let cook for ~5 minutes, until peas are thawed.

Smooth lentil mixture, then layer cooked mushrooms on top of lentil mixture, then add mashed potatoes on top of mushrooms.

Cook in oven at 425 degrees for 20 minutes, until edges of potatoes are light brown.*

Serve immediately with green beans, broccoli, roasted vegetables, or a salad!

Keeps in fridge for 3-4 days in a sealed container.