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1
Combine 3 cups of cold water, lentils and a pinch of salt in a medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, 25-30 minutes. Drain. Set lentils aside.
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2
Pour 3 cups of boiling water over porcini in medium bowl. Soak for 25 minutes. Remove porcini from soaking liquid, squeeze dry and chop coarsely. Reserve soaking liquid.
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3
Heat 1 T oil in large skillet over medium-high heat. Add fresh mushrooms. Saute 3 minutes. Add 1 T oil, onion, carrot, sage, and thyme. Saute 4 minutes. Add garlic and saute 30 seconds. Reduce heat to medium low.
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4
Mix flour into vegetables, cook 1 minute. Add porcini soaking liquid. Mix in porcini, potatoes, soy sauce and tomato paste. Cover, simmer until potatoes are tender, stirring occasionally, 13-15 minutes. Add lentils. Season with salt and pepper.
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5
Divide filling among four 2-cup oven-proof bowls.
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6
Can be made 2-days ahead. Bring to room temperature before continuing.
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7
Topping:
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8
Preheat oven to 400u00b0F
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9
Combine flour, cornmeal, baking powder and salt in food processor. Blend 5 seconds. Add butter and pulse until mixture resembles coarse meal.
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10
Add buttermilk and pulse until dough forms moist clumps.
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11
Turn dough out onto floured surface. Divide into four equal pieces. Shape each into a 2/3-inch thick disk.
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12
Set rounds atop filling. Top with cheese.
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13
Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.
