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Put dried mushrooms in a medium-sized zip-lock freezer bag.
Mix lentils, mashed potatoes and thyme in a small zip-lock bag.
Pack remaining ingredients separately.
Add 1 cup water to the bag with mushrooms; close, and let soak for 5 minutes.
Meanwhile, melt ghee in a pot, add chopped onions and cook until soft.
Pour in the mushrooms together with the water they were soaked in.
Bring to a boil; add bouillon cube and lentil-potato mixture.
Season to taste with salt and pepper.
Simmer, stirring occasionally, for about 10 minutes, or until lentils are tender.