Lentil Roast with Cranberry Glaze

Ingredients

• 2 cups sweet potato, peeled and diced
• 1 tsp coconut oil
• 3 cups button mushrooms, roughly chopped
• Pinch of salt
• Pinch of freshly ground black pepper
• 3 ½ tbsp soy sauce, divided
• 1 cup walnuts
• 1 cup pecans
• 2 tbsp fresh thyme leaves
• 400 g can brown lentils, rinsed and drained
• 4 tbsp tomato paste, divided
• ½ cup breadcrumbs
• 4 tbsp cranberry sauce
• 2 tbsp tomato sauce