Lentil Loaf *

1 cup lentils
3/4 cup Bulgar wheat
1 1/2 cups water
8 ounces baby Bella mushrooms
1 large onion chopped
2 to 3 cloves garlic minced
2/3 cup apple cider
2 tsp poultry seasoning
3/4 cup quick cooking oats
1 red bell pepper finely chopped
1 zucchini finely chopped
1/4 cup chopped fresh parsley leaves
Salt to taste

Preheat over to 375

Cook lentils in 2 cups of water and bring to boil over high heat.  Once lentils begin to boil reduce heat and simmer for 45 min or until tender.  Drain and set aside

Place 1 1/2 cups of water and Bulgar in a small saucepan and bring to a boil over high heat.  Reduce heat, cover and simmer until Bulgar is tender and water is absorbed (about 15 min) set aside

Combine mushrooms, onion, garlic, apple cider, poultry seasoning in a medium skillet, cover and simmer on medium heat until vegs are tender - about 10 to 15 min - Transfer to a food processor and pulse until finely chopped, scrape into a bowl and fold in lentils, Bulgar, oats, bell pepper, zucchini and parsley.

Line the bottom and sides of 8 inch loaf pan with parchment paper.  Pack in lentil mixture firmly into pan and smooth top.  Bake for about 1 hour edges should be slightly brown.  Remove from oven and cool for about 25 minutes.  Once cooled invert onto a serving plate and remove parchment paper, let cool for additional 5 to 10 minutes - use a serrated knife to cut the loaf in 1 inch thick slices.

#vegan #thanksgiving #healthy #nonGMO

*recipe modified from Whole Foods Celebration Lentil Loaf