I had big dinner plans tonight. I was making savory thyme and cracked black pepper biscuits to accompany homemade creamy tomato soup. But apparently, that was not in the cards today. I was supposed to get blood drawn this morning. Unfortunately (or maybe luckily?), I would be a vampire’s worst nightmare. No veins to be found today. Just lots of poking around with a sharp object.
After my hand moonlighted as a pincushion, it was in no condition to roll out dough, make soup, or do much of anything else. Time to break into the freezer and rummage through the fridge to see what could be repurposed into dinner with minimal effort. I found frozen lentil stew, mushrooms, onions, thyme, and a can of refrigerated biscuits. And just like that, Mushroom & Lentil Pot Pie was born.
I caramelized the onions, browned the mushrooms, and threw in a splash of balsamic vinegar, some broth, and the frozen lentils. I let everything cook down, transferred it to a small casserole dish, and topped it with the biscuits.
It was so tasty and ridiculously easy to throw together!
You can find my original lentil recipe here: Rustic Roasted Garlic Lentil Soup | Easy Vegan Recipe.
I make this recipe about once a month and freeze it in one-cup servings. It’s one of those dishes that can become so many different versions of itself (but is also delicious just as it is!). Not quite the dinner I had planned, but sometimes the best meals come from a little creativity and leftovers!
See you tomorrow in the kitchen!
