Mushroom and Lentil Pot Pies

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Filling: 
1/2 cup lentils (brown or French ones)
1/4 tsp salt
1 tbsp olive oil
6 ounces fresh mushrooms sliced or diced
1 medium onion, chopped
1 carrot, finely diced
1 stalk celery, finely diced
1.5 tsp dried sage
1/2 tsp dried thyme
1 large garlic clove, minced
2 tbsp flour
3 cups half water/half vegetable or chicken stock
1 large potato, finely diced
4 tsp soy sauce
1 tbsp tomato paste

Topping:
1 cup plus 2 tbsp flour
6 tbsp yellow cornmeal
1 1/4 tsp baking powder
1/2 tsp salt
4 tbsp chilled butter, diced
1/2 cup buttermilk
3/4 cup shredded gouda cheese

Combine 3 cups cold water, lentils, and 1/4 tsp salt in saucepan; bring to boil. Reduce heat, cover, and simmer until lentils are tender - about 25 minutes. Drain. Set lentils aside.

Heat oil in large skillet over medium-high heat. Add onions, saute until becoming translucent. Add mushrooms. Saute about 3 minutes. Add carrot, celery, sage, thyme. Saute 4 minutes. Add garlic. Reduce heat to medium low. Mix flour into vegetables; cook 1 minute. Add stock. Mix in potatoes, soy sauce, and tomato paste. Cover; simmer until potatoes are tender about 13-15 minutes. Add lentils; season with salt and pepper. Divide among four 2-cup ovenproof bowls (or you could make one big one).

Preheat oven to 400. Combine flour, cornmeal, baking powder, and salt. Cut in the butter. Add buttermilk and bring together with a fork until dough forms. Turn dough out onto lightly floured surface and roll into about 2/3 " thick. Top the filling with the biscuit topping, and then add cheese on top of the biscuit (optional!). Bake about 30 minutes.

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