Name: Mushroom and Lentil Pot Pies with Gouda Biscuit Topping
Prep time: 1 minutes
Total time: 2 minutes
Yield: Makes 4 Servings
Ingredients: 1/2 cup lentils; 1/4 teaspoon salt; 1 ounce dried porcini mushrooms; 2 tablespoons olive oil, divided; 6 ounces fresh mushrooms, sliced; 1 medium onion, chopped; 1 carrot, cut into 1/4-inch-thick rounds; 1 1/2 teaspoons dried sage; 1/4 teaspoon dried thyme; 1 large garlic clove, minced; 2 tablespoons all purpose flour; 2 medium Yukon Gold potatoes, peeled, cut into 1/2-inch chunks; 4 teaspoons soy sauce; 1 tablespoon tomato paste; 1 cup plus 2 tablespoons all purpose flour; 6 tablespoons yellow cornmeal; 1 1/4 teaspoons baking powder; 1/2 teaspoon salt; 4 tablespoons chilled unsalted butter, diced; 1/2 cup buttermilk; 3/4 cup (packed) coarsely grated Gouda cheese (about 3 ounces)

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