Mushroom and Lentil Pot Pies with Gouda Biscuit Topping

Ingredients

• 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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