Add tomatoes, broth, lentils, thyme, rosemary and 1/2 teaspoon each salt and pepper.
Bring to a boil over medium-high heat; cover and reduce heat to medium-low.
Cook, stirring occasionally, until the lentils are tender, about 35 minutes.
Meanwhile, place potatoes in another large pot; add cold water to cover by 1 inch.
Drain the potatoes and return to the pot.
Add vegan butter and the remaining 1/2 teaspoon salt; mash with a potato masher until smooth.
Transfer the lentil mixture to a 9-by-13-inch baking dish.
Top with the mashed potatoes, spreading them over the lentil mixture in an even layer.
Sprinkle with the remaining 1/2 teaspoon pepper.
Bake until lightly browned and bubbly, about 20 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
