Prep Time: 40 minutes Cook time: 20 minutes
2 tablespoon olive oil
½ medium red onion, diced
4 garlic cloves, minced
1 cup green lentils, dried
2 tablespoons fresh sage (or 1 tablespoon dried)
1 medium sweet potato, peeled, cubed
4 ounces fresh green beans, chopped
8 ounces mushrooms, sliced, roughly chopped
2 teaspoons thyme
1 tablespoon Dijon mustard
½ teaspoon black pepper
4 cups water
1 Tablespoon Better than Bouillon
2 tablespoons soy sauce
¼ cup milk (plant-based optional)
2 tablespoons flour
1 can Pillsbury biscuit (16 oz)
- Heat olive oil in a saucepan over medium heat.
- Pan fry the sage until it’s slightly crispy on the edges about 3 minutes. Remove from heat and put on a toweled plate to absorb the excess oil.
- Add onion and garlic and sauté for 3-5 minutes until the onions are translucent.
- Add the sweet potato, green beans and sauté for 3 minutes.
- Add the mushrooms and sauté for 2 minutes.
- Add the lentils, sage, thyme, mustard and black pepper and sauté for 1 minute.
- Add the water, better than bouillon gel, and soy sauce.
- Cover with a lid and cook for 30 minutes. Add more water if needed, you’ll want the lentils to be al dente and they absorb a lot of water.
- Taste and add salt if needed.
- Preheat the oven to 350F or use the suggested temperature on the biscuit directions.
- In a small bowl mix the milk with flour until smooth. Stir into the lentil mixture and cook until thickened.
- Pour into a baking pan that fits at least 1 ½ quarts (6 cups).
- Pop open the can of biscuit. Separate the biscuits and place on top of the mixture in an even layer.
- Bake for 20 minutes until the biscuit is browned.
- Allow to cool for a few minutes before serving.
Recipe inspired from Sharon Palmer’s Savory Vegan Lentil Mushroom Pie with Sage. Her version is vegan and provides a recipe for the pastry but I love the time hack of using biscuit instead.