This festive main course is rich and tasty on its own.
Servings: Serves 6
- 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
Printed from Oprah.com on March 8, 2014
© 2010 Harpo Productions, Inc. All Rights Reserved.