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Andy Lyons

Recipe Summary

prep:
30 mins
bake:
35 mins
stand:
15 mins
total:
1 hr 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. 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.

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  • In 10-inch skillet cook carrots, apricots, onion, celery, garam masala, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally.

  • In large bowl combine eggs, cooked lentils, carrot mixture, brown rice, 2/3 cup of the nuts, half the chutney, and 1 tsp. salt.

  • Firmly press lentil mixture into a greased 9- or 9-1/2-inch deep-dish pie plate. Bake, uncovered, 25 minutes. In small bowl combine remaining chutney with sweet pepper, mango, and remaining nuts.

  • Evenly spoon chutney mixture on loaf. Bake 10 minutes more or until chutney mixture is heated through (loaf should read 160 degrees F). Sprinkle with cilantro leaves. Let stand 15 minutes; cut in wedges to serve. Makes 8 servings.

Nutrition Facts

367 calories; fat 12g; cholesterol 79mg; carbohydrates 53g; insoluble fiber 13g; protein 14g; sodium 496mg.
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Reviews

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