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Soak 2 cups of brown lentils in water for 3-6 hours or overnight. Drain and rinse a few times.
Sautée one chopped yellow onion in 3 tablespoons avocado oil on medium high heat for 5 minutes
Add 1 cup chopped carrots with salt and sauté for 3 minutes
Add 4 minced garlic cloves, 1 heaped tablespoon smoked paprika, 1 teaspoon cinnamon and sautee for a minute until fragrant
Add 2 tablespoons tomato paste and sauté for minute
Add the soaked and drained lentils, 4 cups of vegetable stock, 2 bay leaves, 1 tablespoon each chopped fresh thyme and rosemary, 3 tablespoons of Worcestershire sauce (optional) and 2 tablespoons Dijon mustard and mix well
Simmer for 20 minutes stirring often until the lentils are softened
Add 2 tablespoons flour and ½ cup each frozen corns and peas mix well to combine
Adjust the salt and pepper to taste
Transfer to an oven proof baking dish and Top with mashed potatoes (cooked potatoes mashed with butter, salt, garlic powder and grated Parmesan or your favorite mashed potato recipe) and dust with smoked paprika
Bake at 400F for 20-30 minutes until bubbling
Plate, top with fresh parsley and enjoy right away