Savory Vegetable Cobbler

Preheat oven to 350 degrees. In a oven safe Dutch oven add 2 tablespoons of olive oil on medium heat. Add in diced celery, carrot, onion and garlic. Sauté for 5-6 minutes.

Next add in broccoli, cauliflower and mushrooms cooking for another 5-6 minutes.

In a small bowl mix together 1/4 cup of water and 2 tablespoons of cornstarch.

Add vegetable broth to the pot along with, lentils, cornstarch mixture and one 14.5 ounce can of fire roasted diced tomatoes undrained. Stir until combined. Bake the vegetable cobbler mixture in the oven for 20-30 minutes.

While vegetables bake, make cobbler topping biscuits. In a large bowl stir together flour, baking powder and salt. Then cut in the cold butter cubes with a pastry cutter or fork until mixture resembles a course meal.

Stir in cheddar cheese and oregano. Then add in milk, beaten egg and some cracked pepper. Mix until combined. Dough will be sticky.

Flour your worksurface. Turn dough out onto the surface and lightly knead turning the dough into itself and adding flour until dough is cohesive and no longer sticky. Roll out the dough and cut out the cobbler biscuit circles with a biscuit cutter, glass or mason jar.

Increase the oven temperature to 400 degrees. Arrange the circles on top of the hot cobbler. Bake for 12-15 minutes or until topping is golden brown and cooked through.

Allow the cobbler to cool for 15 minutes.

Serve and enjoy!