Ingredients

  • 2 cups vegetable broth, divided
  • 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
  • ½ cup dry lentils
  • ¼ cup pearl barley
  • 1 large carrot, diced
  • ½onion, finely chopped
  • ½ cup walnuts, coarsely chopped
  • 3potatoes, chopped
  • 1 teaspoon all-purpose flour
  • ½ teaspoon water
  • salt and pepper to taste
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).

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  • Step 2

    In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley.Simmer for 30 minutes.

  • Step 3

    Meanwhile,in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.

  • Step 4

    Meanwhile, bring a large pot of salted water to a boil.Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.

  • Step 5

    Combine flour and water and stir into carrot mixture; simmer until thickened.Combine carrot mixture with lentil mixture and season with salt and pepper.Pour mixture into a 2 quart casserole dish.Spoon mashed potatoes over lentil mixture.

  • Step 6

    Bake in preheated oven until lightly browned on top, about 30 minutes.

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