Top Review by Food Snob in Israel
Wasn't a WOW for me at all. Beautiful presentation, but short on the, well, MEAT. Now, I am vegetarian, so that is saying a LOT. I just felt that it was a shepherd's pie without the meat. I wanted to replace with even MORE barley and lentils to bump up the flavor and texture. Wasn't hearty enough, these herbes de provence were certainly NOT essential (I feel like I wasted my money and time to buy them espically for this dish) and if it weren't for the lovely presentation, it really would have just been like watered down pasta sauce with potatoes. Not too appitizing. Use the presentation but make your own filling.
- 2 cups water
- 1⁄2 cup lentils, uncooked
- 1⁄4 cup barley, uncooked
- 1 large carrot, diced
- 1 medium onion, finely chopped
- 1 cup canned tomato, diced
- 1 garlic clove, minced
- 1 teaspoon flour
- 1 teaspoon herbes de provence
- 1 teaspoon parsley
- salt and pepper
- 3 medium potatoes
Directions See How It's Made
- Cut potatoes into chunks (peel if you like) and boil until soft. Mash and set aside.
- Place 1 1/4 cups water in saucepan with lentils and barley. Bring to a boil, then reduce heat and simmer 30 minutes.
- Meanwhile, heat the remaining 3/4 cups water in a saucepan.
- Add carrots, onion, and garlic and cook until tender. Add tomatoes and spices.
- Mix the flour with a little water and add to saucepan. Stir and cook over low heat until thickened.
- Mix vegetable mixture with cooked lentils and barley. Pour into casserole dish and top with mashed potatoes.
- Bake at 350 degrees for 30-45 minutes.