- 3 large carrots, chopped
- 1 small onion, chopped
- 3 red potatoes, chopped
- 3 parsnips, chopped
- 2 small turnips, chopped
- 3 celery ribs, chopped
- 1/2 cup lentils
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 3 cups water, or as needed
- 1 teaspoon salt
- 12 biscuits
- 1/2 cup grated Colby Jack cheese (optional)
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.