- 1 cup brown lentils, picked over and rinsed
- 3/4 cup bulgur wheat
- 8 ounces cremini mushrooms, sliced
- 1 large yellow onion, chopped
- 2/3 cup apple cider (non-alcoholic)
- 2 teaspoons poultry seasoning
- 1/4 teaspoon fine sea salt
- 3/4 cup quick-cooking oats
- 1 red bell pepper, finely diced
- 1/4 cup chopped fresh parsley leaves
Meanwhile, put bulgur in a small saucepan with 1 1/2 cups water and bring to a boil over high heat. Cover and simmer until bulgur is tender and water is absorbed, about 15 minutes. Set aside.
In a medium skillet, combine mushrooms, onion, cider, poultry seasoning and salt. Cover and simmer over medium heat until vegetables are very tender, about 15 minutes. Transfer to a food processor and pulse until very finely chopped. Scrape into a bowl and fold in lentils, bulgur, oats, bell pepper and parsley.
Preheat the oven to 375°F. Line the bottom and sides of an 8- or 9-inch loaf pan with parchment paper. Pack lentil mixture firmly into pan and smooth the top. Bake until edges brown slightly, about 1 hour. Cool in pan 25 minutes, then invert it onto a serving plate. Remove parchment and let the loaf cool a few more minutes. Use a serrated knife to cut the loaf into 1-inch-thick slices.
To freeze leftovers, let the loaf cool to room temperature, cut into serving slices, wrap in foil or plastic wrap and freeze up to 1 month.To reheat, unwrap and microwave, or place on a parchment-lined baking sheet and bake in a 275°F oven until heated through, about 45 minutes.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.