Nutty Meatless Loaf

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 1/4 cups dried red lentils
• 2 medium carrots, shredded
• 3/4 cup dried apricots, chopped or 3/4 cup golden raisin
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 1/2 teaspoons garam masala or 2 teaspoons jamaican jerk seasoning
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 3 eggs, lightly beaten
• 1 1/2 cups cooked brown rice
• 3/4 cup pecans, toasted and chopped
• 1/2 cup mango chutney
• salt
• 1/4 cup red pepper, chopped
• 1/4 cup fresh mango, chopped
• cilantro (to garnish)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a medium saucepan, bring lentils and 3 cups of water to a boil; reduce heat, cover, and simmer until tender, 10 to 15 minutes, drain and set aside.
• 3 in a skillet, heat oil and cook carrots, apricots, onion, celery, garam masala, and garlic until tender, stirring occasionally.
• 4 in a large bowl, combine eggs, cooked lentils, carrot mixture, brown rice, 2/3 cup of chopped nuts, half the chutney, and 1 teaspoon salt.
• 5 press mixture firmly into a deep dish pie plate; bake, uncovered, 25 minutes.
• 6 meanwhile, in a small bowl, combine remaining chutney, red pepper, mango, and remaining nuts.
• 7 spoon mixture on top of meatless loaf; bake until heated through (160 degrees f) about another 10 minutes.
• 8 garnish with fresh cilantro; cut into wedges to serve.