Makes 6 Servings
Prep Time: 2 hours
Cook Time: 2 hours 20 mins
INGREDIENTS 3 cups cooked lentils (1 and 1/4 cup dry) 1 whole bay leaf 1 tablespoon of butter 1/4 teaspoon thyme 1/2 yellow onion (peeled and finely chopped) 3 stalks of celery (chopped) 3 carrots (chopped) 2 tablespoons fresh parsley (chopped) 2 cups vegetable stock 4 tablespoons butter 4 tablespoons flour 1/2 lb brown button mushrooms (sliced) biscuit dough DIRECTIONS For The Lentils Measure out one and a quarter cup lentils into a fine-mesh strainer and rinse under cold water until water runs clear. Add your lentils to a medium-sized pot and cover with water. Add a big pinch of salt. Once your lentils are boiling, reduce the heat to a simmer and cover. Allow your lentils to simmer until they are just soft but not falling apart—around 20 minutes. If your lentils aren't soft after 20 minutes, check on them every 5 minutes. Strain out any excess liquid For the Mushrooms Add mushrooms to a large non-stick skillet on high heat (no butter no oil), stir for one minute. Lower the temperature to medium-high. Sprinkle some salt over the mushrooms. Stir frequently. Once the mushrooms heat up, they will start releasing their moisture. Keep an eye on the heat. The mushrooms should get hot enough to release moisture, but not so hot that they burn or dry out. When your mushrooms have released most of their moisture, remove from heat (about 5 to 10 minutes). Final Preperations Heat a medium-sized frying pan and add a small amount of butter. Add the onion, celery, and carrots and saute until they just being brown. In a large saucepan, add the sauteed vegetables, parsley, and 2 cups of vegetables. Prepare a roux with butter and flour. Bring your vegetables and stock to a simmer. Thicken the stock by adding the roux. Add the lentils and sauteed mushrooms. Season your mixture with salt and pepper (a little goes a long way) and place it in a deep 2-quart baking dish. You can either finish by making your favorite Biscuit Dough and roll out just enough to make a lid for the dish approximately 1/4" thick. Then bake in an oven at 425º for approximately 20 minutes, or until the top is high and lightly browned. OR just leave the filling as it is. Make your favorite biscuits to go on the side of the dish. This works really well for meal prepping because then the top doesn't get soggy.