Put lentils in a small saucepan with 2 cups water and bring to a boil over high heat.

Cover and simmer until lentils are very tender, about 40 minutes.

Drain well and set aside.

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.