Step 1

In a 13x9-inch casserole dish, spread lentils out in an even layer. Set aside.

Step 2

In a sauté pan, bring 1 cup of the broth to boiling; add cauliflower, squash, and carrots. Cover and steam over medium-high 10 minutes, until vegetables are almost cooked. Using a slotted spoon, transfer the vegetables to the casserole dish, leaving the liquid in the sauté pan. Spread vegetables over lentils. Top with pearl onions and half of the mushrooms.

Step 3

Preheat oven to 500°F. Roast casserole for 30 minutes, or until vegetables are browned on top.

Step 4

For gravy, to the sauté pan add the remaining mushrooms, the diced onion, garlic, cinnamon stick, bay leaves, and ½ cup of the broth. Cook 10 minutes over medium, until onion is tender.

Step 5

Discard cinnamon stick and bay leaves. Transfer sautéed mushroom mixture to a blender; add the remaining broth, the flour, tomato paste, tamari, and lemon juice. Blend into a smooth sauce. Return sauce to sauté pan. Stir in fresh herbs, reserving some parsley for garnish. Cover and cook over medium-low 20 minutes, stirring occasionally.

Step 6

Remove casserole from oven. Pour hot gravy over the top; garnish with pine nuts, reserved parsley, and the cranberries. Serve right away.