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Ingredients

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• 3 pounds yukon gold potatoes, partially peeled ((thoroughly washed))
• 3-4 Tbsp vegan butter
• Sea salt and black pepper ((to taste))
• 1 Tbsp olive oil
• 1 medium onion ((diced))
• 2 cloves garlic ((minced))
• 2 Tbsp tomato paste ((optional))
• 1 healthy pinch each sea salt and black pepper
• 1 1/2 cups uncooked brown or green lentils ((rinsed and drained))
• 4 cups vegetable stock (DIY or store-bought)
• 2 tsp fresh thyme ((or sub 1 tsp dried thyme per 2 tsp fresh))
• 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn