Finely chop the onion. Heat a couple of tablespoons of water in the base of a medium-sized pan and add the onion and bay leaves. Sauté for 5 minutes until soft. Stir regularly and add a little more water if needed to ensure the onion doesn’t stick.
Finely chop the mushrooms and garlic cloves. Add them to the pan with the tamari. Stir well and sauté for a few more minutes.
Chop the squash into small pieces – remove any thick, chewy bits of skin but otherwise keep the skin if its soft from roasting. Mash half the squash, keep the other half chopped.
Add the squash to the pan along with the spices and lentils. Stir well. Add the soaked fruit along with a little of the soaking water and simmer gently for 5 minutes.
Turn off the heat and season with salt and pepper. Add the ground flaxseed, sliced almonds, fresh herbs and lemon juice. Leave to cool for 15 minutes. The mix with thicken slightly.