Preheat oven to 350°
Add onions, carrots, celery, and garlic to a medium saute pan.
Saute for about 5 minutes over medium heat and until tender-crisp.
Add mixed herbs, salt/pepper, and tamari.
Mix and saute for 30 seconds.
Add the lentils and stir.
Add vegetable stock and bring up to a low boil.
If you want to thicken your gravy. Add 1 tablespoon of cornstarch to 3 tablespoons of water to create a slurry and add it to your pan.
Simmer for 10-15 minutes.
Add peas into the mixture, stir and let cook for 2 minutes.