Description
This was our first vegetarian recipe and has withstood the test of time, now one of our staple recipes.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 8