Cook the lentils by bringing them to a boil in cold water with the smoked salt and thyme.

Let simmer covered for about 15 minutes, or until the lentils are very tender and almost falling apart.

In a blender, pulse the drained lentils a few seconds at a time, removing any hard thyme stems, until you get a mixture that holds together.

Add the chopped sun-dried tomatoes to the lentil mixture.

If the mixture is a bit dry, add a little soy cream and mix until slightly moist and holding together, then set aside.

In a sauté pan over high heat, melt the margarine, then add the chopped shallots and garlic with a pinch of salt.

Cook for 5 minutes over medium heat, then add the mushrooms and continue cooking covered for 5 minutes.