Vegan Curry Lentil Loaf with a side of Moroccan Carrot Salad

This was another elaborate meal, not as good as my usual. I might make the lentil loaf again, but probably not the salad.

Loaf ingredients:

  • olive oil
  • 1 large carrot, dicedIMG_7166
  • 1 yellow onion, diced
  • 2 yellow yukon potatoes, peeled and diced
  • 1 red bell pepper, diced
  • 1 TBsp garlic
  • 2 plum tomatoes, diced
  • 2 TBsp tomato paste
  • 3 cups cooked brown lentils
  • 2 Tbsp curry powder
  • 1/8 tsp cayenne pepper powder
  • 1/2 cup bread crumbs
  • 4 TBsp peanut butter
  • 1/2 tsp salt

First fry the veggies and garlic over medium heat for 5-10 minutes. Then add in the tomatoes, tomato paste, curry powder, cayenne and salt. Cover and simmer for 10-15 minutes. Add the lentils at the last minute. IMG_7165

Take half of this mixture and place in a food processor along with the peanut butter and mix until creamy/liquified.

Then combine this in a large bowl with the remaining lentil mixture as well the bread crumbs. Stir together and transfer to a casserole dish. Cook at 375 for 40 minutes.

For the salad:IMG_7167

  • arugula or spinach for the base
  • 1 package of small carrot sticks, sliced length wise in to quarters
  • 1/2 cup dates, diced
  • 1/4 cup slivered almonds
  • 2 cups halved grape tomatoes
  • 1 can drained chickpeas
  • 1/2 tsp lemon pepper
  • 2 tsp paprika
  • 2 tsp cinnamon
  • 1 tsp cumin
  • 2 Tbsp olive oil
  • salt
 Mix the carrots  and chickpeas in a large bowl with all the ingredients. Then bake on a tray at 375 for 25 minutes. IMG_7169
To assemble place the greens down first, then the carrot mixture, then top with the almonds, dates, and tomatoes. Serve with dressing, I preferred a tahini dressing.
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