Nutty Meatless Loaf

Name: Nutty Meatless Loaf
Ingredients: 1 14 cups dried red lentils; 2 medium carrots, shredded; 34 cup dried apricots, chopped or 34 cup golden raisin; 1 medium onion, chopped; 1 stalk celery, chopped; 1 12 teaspoons garam masala or 2 teaspoons jamaican jerk seasoning; 2 garlic cloves, minced; 1 tablespoon vegetable oil; 3 eggs, lightly beaten; 1 12 cups cooked brown rice; 34 cup pecans, toasted and chopped; 12 cup mango chutney; salt; 14 cup red pepper, chopped; 14 cup fresh mango, chopped; cilantro (to garnish)

16 ingredients

8 steps

Ingredients

1 14 cups dried red lentils
2 medium carrots, shredded
34 cup dried apricots, chopped or 34 cup golden raisin
1 medium onion, chopped
1 stalk celery, chopped
1 12 teaspoons garam masala or 2 teaspoons jamaican jerk seasoning
2 garlic cloves, minced
1 tablespoon vegetable oil
3 eggs, lightly beaten
1 12 cups cooked brown rice
34 cup pecans, toasted and chopped
12 cup mango chutney
salt
14 cup red pepper, chopped
14 cup fresh mango, chopped
cilantro (to garnish)

Directions

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.

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