This was our first vegetarian recipe and has withstood the test of time, now one of our staple recipes.
Ingredients
- vegetable broth: 2 cups (divided)
- yeast extract spread, e.g. Marmite/Vegemite: 1 tsp
- dry lentils: 0.5 cup
- pearl barley: 0.25 cup
- carrot: 1 piece (diced)
- onion: 0.5 piece (chopped)
- walnuts: 0.5 cup (chopped)
- potatoes: 3 piece (chopped)
- all-purpose flour: 1 tsp
- water: 0.5 tsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
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Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
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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.
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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.
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Bake in preheated oven until lightly browned on top, about 30 minutes.
