Vegan Potato Casserole

Rinse and soak the lentils 15 minutes, then drain. 2. Peel and slice the potatoes into 1/4-inch slices and boil in salted water until fork-tender, about 10 minutes. 3. Chop the onion, garlic, and pumpkin. 4. Saute the onion in oil 3-4 minutes, add the garlic, spices, lentils, and broth, bring to a boil, and simmer about 15 minutes until the liquid is absorbed. 5. Preheat the oven to 390 degrees F and combine the vegan cream cheese with the cheese sauce. 6. Saute the pumpkin in a little oil 3-5 minutes. 7. Layer half the potatoes in a greased 9x13 dish, then the lentils, half the cheese mixture, the pumpkin, and remaining potatoes. 8. Pour over the remaining cheese mixture and bake 25 minutes; garnish and serve.