I'd forgotten how absolutely yummers lentil loaves can be. 

 

That is until I was combing through my recipe collection for not only a main dish for Thanksgiving, but for something that I would also be able to slice for fast, hearty sandwiches.  Big fan of the hearty sandwich!

 

Well, I found sommething so good I wanted to give you my recipe right away.  And with plenty of holiday events possibly still on your calendar, this gives you an easy and delicious plant-based option to serve to guests, let alone enjoy for yourself.

 

 

Honestly, it's been awhile since I've made one of these loaves, defaulting usually to my World Burger recipe from the Plant-Based Blueprint for veggie burgers, sandwich fillers, and salad sides.

 

Lentil loaves are one of the best plant-based standbys there is. They make a hearty staple and are an excellent transition-to-plant-based-eating choice because they pinch hit so well 

for the traditional American meat loaf.  

 

The lentil loaf recipes I've used in the past usually include some rolled oats, nuts, carrots and/or celery and onions - that goes as well for the variation I'm sharing with you today. 

 

 

I hope that December is going well for you and yours. Keep eating well - start each meal with some veggies to help boost their content in your December eats. At this time of year it can be so easy for the salads and steamed veggies to get crowded out by rich holiday fare. 

 

By eating the more perishable vegetables first you purposefully crowd out the rich stuff and you will emerge from the holidays minimizing holiday sludge and without extra poundage.  I'm always chomping on a wedge of cabbage or giant carrot while preparing our lunch salad or soup (with lentil loaf sammy on the side!).  It's an easy way to up the alkalanizing and slimming vegetable portion of your healthy program.