Preheat oven to 350 degrees F. Drizzle 1 tablespoon olive oil onto bottom of a three-quart casserole or baking dish. Set aside.

In medium sauté pan, heat 2 tablespoons olive oil. Add carrots, celery and yellow onions. Sauté over medium-low heat until translucent, about 6-7 minutes.

Add rosemary, sage and thyme. Stir to combine and remove from heat. Pour into large mixing bowl and season with salt and pepper.

Crumble cookies into bowl with vegetables.

Use hands to lightly crush 1-1/2 bags lentil chips. Add to bowl with vegetables. Add remaining half of bag (the full chips) to bowl.

In another medium mixing bowl, whisk together broth, flax meal and 2 tablespoons olive oil. Pour into lentil chip and veggie mixture. Gently fold all ingredients together until coated. Let sit for 5-10 minutes to absorb the liquid.

Pour into prepared baking dish and drizzle with remaining olive oil. Cover tightly with foil and bake for 35 minutes. Remove foil and bake an additional 10-15 minutes.