Heat oil in a large pot.
Add onion, carrots, and celery. Cook for 2 minutes.
Add mushrooms and tamari. Cook 5 minutes, stirring occasionally.
Stir in lentils and broth. Bring to a boil. Reduce heat, cover, and simmer 20 minutes or until lentils are cooked through.
Stir in tomato paste, coconut milk, thyme, greens, salt and pepper.
Cook 10 minutes until heated. Serve over mashed potatoes or mashed cauliflower.