Mushroom And Lentil Pot Pies With Gouda Biscuit Topping

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Bon Appetit


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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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