![](https://cdn.statically.io/img/www.allrecipes.com/thmb/yjieB1SIbjOusTJh7F8dTrWcr0I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4458308-cb75f5f862ca448493df456c9c62c975.jpg)
Ingredients
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2 cups vegetable broth, divided
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1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
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½ cup dry lentils
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¼ cup pearl barley
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1 large carrot, diced
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½ onion, finely chopped
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½ cup walnuts, coarsely chopped
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3 potatoes, chopped
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1 teaspoon all-purpose flour
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½ teaspoon water
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salt and pepper to taste
Directions
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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.
Nutrition Facts (per serving)
184 | Calories |
5g | Fat |
30g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 184 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 3% |
Sodium 147mg | 6% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 6g | 20% |
Total Sugars 3g | |
Protein 6g | 12% |
Vitamin C 11mg | 12% |
Calcium 28mg | 2% |
Iron 2mg | 11% |
Potassium 482mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.