Prep Time::15 mins
Cook Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::8
Yield::8 servings
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
½ onion, finely chopped
½ cup walnuts, coarsely chopped
3 potatoes, chopped
1 teaspoon all-purpose flour
½ teaspoon water
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
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.
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.
Bake in preheated oven until lightly browned on top, about 30 minutes.