Nutty Meatless Loaf

• 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)

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.

red lentils, carrots, dried apricots, onion, celery, garam masala, garlic, vegetable oil, eggs, brown rice, pecans, mango, salt, red pepper, fresh mango, cilantro

Taken from www.food.com/recipe/nutty-meatless-loaf-432202 (may not work)