I paired it with a healthier version of BH&G stuffed spuds...stay tuned for that recipe.
Using red lentils would make this look more like meat, if that's what you're into...
1 and 1/4 cups dry red or yellow lentils (I used yellow split peas, but using red will make it look more like meat)
3 medium carrots, shredded
3/4 cup dried apricots, diced
1 medium onion, chopped
1 stalk celery, chopped
1 1/2 teaspoons curry powder
2 cloves garlic, minced
1 tablespoon vegetable oil
3 Tbsp instant mashed potatoes (an egg replacement, this will bind everything together)
1 1/2 cups cooked quinoa or brown rice
3/4 cup pecans, toasted and chopped
1/2 cup mango chutney
1/4 cup chopped red bell pepper
1/4 cup chopped peeled fresh mango
Cilantro leaves, for topping
What to do:
1.Preheat oven to 350 degrees. Place lentils and 3 cups of water in medium saucepan and bring to boiling. Cover; simmer 15 to 20 minutes or until tender. Drain; set aside.
2.Meanwhile, get out a medium/large skillet and cook carrots, apricots, onion, celery, curry, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally.
3. In large bowl, combine instant mashed potatoes, cooked lentils, carrot mixture, quinoa, 2/3 cup of the nuts, half the chutney, and 1 tsp. salt.
4. Firmly press lentil mixture into a greased loaf pan. Bake, uncovered, 30 minutes. In small bowl combine remaining chutney with red pepper, mango, and remaining pecans.
5. Evenly spoon chutney mixture on loaf. Bake 10 minutes more or until chutney mixture is heated through. Sprinkle with cilantro leaves. Make yourself a drink, allow the loaf to cool for 15 minutes, and cut in wedges to serve. Makes 8 servings.