Every month I eagerly await the arrival of the new issue of the Bon Appetit magazine and once I get it I flip through it and rip out anything that same day I might be tempted to try, whether it be something I currently like, and ingredient I rarely use or something I think someone else might like. All that being said, I decided I wanted to learn to cook with lentils and lucky for me their was a whole section on using lentils in a recent issue of the magazine. First up, mushroom and lentil pot pie!
Liberally adapted from Bon Appetit, November 2010. The original recipe can be found here. There were a lot of steps around the lentil preparation so I decided to cut all that out and buy some already prepared, steamed lentils from Trader Joes.
Ingredients:
Filling
- lentils (1/2 cup - I used already prepared, steamed lentils)
- salt (1/4 teaspoon)
- fresh mushrooms (6 ounces, chopped)
- onion (1 medium, chopped)
- carrot (2, chopped)
- sage (1 teaspoon)
- thyme (1/2 teaspoon)
- garlic clove (2, minced)
- all purpose flour (2 tablespoons)
- Yukon Gold potatoes (2 medium, peeled, cut in chunks)
- soy sauce or fish sauce (4 tablespoons)
- tomato paste (1 tablespoon)
- olive oil
Biscuit Topping
- all purpose flour (1 cup plus 2 tablespoons)
- yellow cornmeal (6 tablespoons)
- baking powder (1, 1/4 teaspoon)
- salt (1/2 teaspoon)
- unsalted butter (4 tablespoons, diced)
- buttermilk (1/2 cup)
- Gouda cheese (3/4 cup, coarsely grated)
Directions:
Heat olive oil in heavy large skillet over medium-high heat. Add fresh mushrooms. Saute for 3 minutes. Add onion, carrot, sage and thyme. Saute 4 minutes. Add garlic and saute for 30 seconds. Reduce heat to medium-low.
Mix flour into vegetables and cook for 1 minute. Add 3 cups of water. Mix in potatoes, soy sauce and tomato paste. Cover and simmer until potatoes are tender, stirring occasionally, 13 to 15 minutes.
Add prepared lentils and season with salt and pepper. Divide filling among ovenproof bowls or in one large ovenproof bowl.
Preheat oven to 400 and set aside the ingredients for the biscuit topping.
Combine flour, cornmeal, baking powder and salt in a processor and blend for 5 seconds. Add butter and pulse until mixture resembles coarse meal. Add buttermilk and pulse until dough forms moist clumps. Turn dough onto lightly floured surface. Shape into a disk.
Set atop filling and top with cheese.
Bake pot pie on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.
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