I decided to try out a vegetarian meal because we are trying to decrease our intake of meat at home. However, I can't really say that it was a complete success. I think this meal might be good for someone who is truly a vegetarian and is used to substituting meat. While I thought the flavors were interesting and it made for a filling meal, my husband gave it two thumbs down. Regardless, I wanted to share this recipe for those that might enjoy it and because I would make it again for an audience with a different palate.
Nutty Meatless Loaf (taken from Better Homes and Gardens)
Makes 8 servings
1 1/4 cups dry red or yellow lentils
2 medium carrots, shredded
3/4 cup snipped dried apricots
1 medium onion, chopped
1 stalk celery, chopped
1 1/2 tsp. garam masala
2 cloves garlic, minced
1 Tbsp . 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
1/4 cup chopped red sweet pepper
1/4 cup chopped peeled fresh mango
1. Preheat oven to 350 degrees. In medium saucepan bring 3 cups water and lentils to boiling; reduce heat. Cover; simmer 10 to 15 minutes or until tender. Drain; set aside.
2. In 10-inch skillet cook carrots, apricots, onion, celery, garam masala, and garlic in hot oil over medium hear for 5 minutes or until tender, stirring occasionally.
3. In large bowl combine eggs, cooked lentils, carrot mixture, brown rice, 2/3 cup of the nuts, half the chutney, and 1 tsp. salt.
4. Firmly press lentil mixture into a greased 9-or 9.5 inch deep-dish pie plate. Bake uncovered 25 minutes. In small bowl combine remaining chutney with sweet pepper, mango, and remaining nuts.
5. Evenly spoon chutney mixture on loaf. Bake 10 minutes more or until chutney mixture is heated through. Sprinkle with cilantro leaves. Cut into wedges to serve.