Rating: 4.3 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This melange from underground veggies is a great way to use up those leftover biscuits from brunch before they turn into hockey pucks. But if you don't have leftover biscuits, it works well to use biscuits from a can or quickly whip up your favorite family recipe!

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Recipe Summary

prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine carrots, onion, red potatoes, parsnips, turnips, celery, lentils, garlic, oregano, rosemary, and thyme in a large pot. Cover with water and bring to a boil. Lower heat and simmer, stirring occasionally, until vegetables and lentils are tender, about 30 minutes. Add more water if needed.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

  • Pour cooked vegetables and lentils into the prepared pan. Gently layer biscuits atop the vegetables. Sprinkle with Colby Jack cheese.

  • Bake in the preheated oven until vegetables are bubbling and cheese is browned, 20 to 40 minutes.

Nutrition Facts

346 calories; protein 10.4g; carbohydrates 51g; fat 11.8g; cholesterol 8.7mg; sodium 958mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 5 stars
11/01/2012
i can't believe after 4 years my recipe was finally approved! it's still so delicious. Read More
(16)

Most helpful critical review

Rating: 3 stars
02/11/2015
My favorite part was the biscuits and cheese. The veggies had an ok flavor but mostly you could only taste the spices. Read More
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/01/2012
i can't believe after 4 years my recipe was finally approved! it's still so delicious. Read More
(16)
Rating: 5 stars
01/13/2013
Delicious! I love root veggies so this was perfect for me. I did make everything in one pot (a martha stewart cast iron pot-the best!) so it was easy to go from the stove to the oven. Next time I would add more garlic but it was great as is. Read More
(8)
Rating: 5 stars
12/28/2012
Delicious and filling! Love it! Read More
(8)
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Rating: 5 stars
02/21/2013
Exceptional...we love it!!! Read More
(1)
Rating: 5 stars
12/12/2018
Delicious! Read More
Rating: 3 stars
07/08/2013
I made two deviations from the recipe: used 1.25 C parmesan instead of Colby and I used a pie crust that I latticed over the top of the pan instead of biscuits. I think the parmesan top and the pie crust were by far the best parts. We are not big fans of rosemary or thyme so it is possible we would have liked it better if other spices were used. My husband said it was too "busy" with so many different veggies and that it tasted "weird". 15 month old who eats just about anything ate only 3 bites. Read More
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Rating: 3 stars
02/11/2015
My favorite part was the biscuits and cheese. The veggies had an ok flavor but mostly you could only taste the spices. Read More
Rating: 5 stars
09/26/2016
I loved this as a basic recipe to work off of. I changed up some of the vegetables to ones we had on hand. We had lots of meat eating company so I double the recipe and cooked up Italian sausage separately as the vegetables cooked and put them all together in the baking pan (no lentils this time around). I forgot to add the cheese with the biscuits but with the extra spices on the meat that was fine. Everyone really liked this dish. Looking forward to making it again soon with the lentils! (Won't forget the cheese with that one.) Read More
Rating: 4 stars
12/03/2014
i thought it was a great base recipe! yummy uses lots of extra garlic and even tossed in some squash and extra garlic of course! My hubby and i also added some tobasco sauce when we served it..will make again. thanks for the recipe. Read More