• 1 cup brown lentils , picked over and rinsed
• 3/4 cup bulgur wheat
• 8 ounces cremini mushrooms , sliced
• 1 large onion , chopped
• 1/2 cup apple cider (non-alcoholic)
• 2 tsp. poultry seasoning
• 1/4 tsp. fine sea salt
• 1/2 cup rolled oats
• 1 red bell pepper , finely diced
• 1/4 cup chopped fresh parsley leaves

Put lentils in a small saucepan with 2 cups of water and bring to a boil over high heat. Cover and simmer until lentils are very tender, about 40 minutes. Drain and set aside.

Place 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 12 minutes. Transfer to a food processor and pulse until just chopped. Scrape into a bowl and fold in lentils, bulgur, oats, bell pepper and parsley.

Preheat oven to 375°. Line the bottom and sides of an 8- or 9-inch loaf pan with parchment paper. Pack lentil mixture into pan and smooth the top. Bake until edges brown slightly, about 1 hour. Cool in pan for 25 minutes, then invert it onto a serving plate. Remove parchment paper and use a serrated knife to cut the loaf into 1-inch-thick slices.

Per serving (about 6 oz/160g): 230 calories (15 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 110mg sodium, 44g total carbohydrate (10g dietary fiber, 6g sugar), 12g protein