Coastal: I agree that you drastically underpitched, but....
If you are looking for an ale-type vigorous fermentation with lager yeast you'll be disappointed. My "Soxtoberfest' brewed back on November 24 was pitched with 3 qts. yeast slurry from a Vienna lager- in the neighborhood of 400billion cells calculated. Pitched at 48 and fermented at 45-50 until d-rest time. She took about 48 hours to show any burps, and then was a nice steady sedate blurp every couple seconds. Fermented down to FG in about a week and 1/2, then D-Rest and lagering. Bottled 1 week ago, and she was beautiful.
Your underpitching has led to a longer lagtime because the yeast had to build up their numbers, and it might lead to more off-flavors. Definitely should give it a Diacetyl rest to help clean up off-flavors, and then might even consider leaving it on the yeast at a higher temp. for longer than normal(say a week instead of 2-3 days) before racking it for cold lagering.
Primary:on summer hiatus
Drinking: Apricot moon, Orange Moon, Ryecentennial PA,Caribou Slobber,Jim's Altbier,Mocha Cherry Stout,Pope Gil's Red Shoes(Irish Red),La Fin de L'Annee, Soxtoberfest, Opening Day Vienna Lager, Ben's Doublealt, Gunslinger Cranberry Graf, several others