Ingredients

• 2 cups vegetable broth , divided
• 0.5 cups dry lentils
• 0.25 cups pearl barley
• 1 teaspoon yeast extract spread , such as Marmite or Vegemite
• 1 large carrot , diced
• ½ onion , finely chopped
• 0.5 cups walnuts , coarsely chopped
• 3 potatoes , chopped
• 1 teaspoon all-purpose flour
• 0.5 teaspoons water
• salt and ground black pepper to taste

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 1 ¼ cups broth, lentils, barley, and yeast extract in a large saucepan over medium-low heat; simmer for 30 minutes.
3. 3 Meanwhile, combine remaining 3/4 cup broth, carrot, onion, and walnuts in a medium saucepan over medium heat; cook until tender, about 15 minutes.
4. 4 Meanwhile, place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain and mash.
5. 5 Combine flour and water in a small bowl; stir into carrot mixture and simmer until thickened. Combine carrot and lentil mixtures; season with salt and black pepper.
6. 6 Transfer carrot-lentil mixture to a 2-quart casserole dish; spoon mashed potatoes over top.
7. 7 Bake in the preheated oven until lightly browned on top, about 30 minutes.

Nutrition per serving