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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Find garam masala in the international aisle of your supermarket or try Quick Garam Masala. This bakes up in about half the time for a conventional meat loaf. Ingredients:
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) |
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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