Lentil Nut Loaf

2 cups lentils
4 cups water
2 large onions, diced small
2 cups mushrooms, chopped fine
4 tablespoons olive oil
4 cloves garlic, minced
2 cups nuts, your choice, ground (walnuts, pecans, almonds, hazelnuts}
2 cups cooked bulgur*
2 tablespoons lemon juice
2 tablespoons soy sauce
Salt and pepper
1 tablespoons dried mixed herbs such as thyme, rosemary, marjoram, savory, parsley

1. Grease 2 loaf pans and set aside.
2. Bring water and lentils to a boil in a saucepan, reduce heat to low, cover, and cook until soft, about 35 minutes. Allow to cool.
3. While lentils are cooking, saute the onions, garlic and mushrooms in oil over medium heat until soft, about 10 minutes. In a large bowl, mix vegetables and herbs with bulgur and lentils until well combined.
4. Press evenly into into prepared loaf pans and bake at 350°F for 45 minutes. Let cool 10 minutes before slicing.

* To cook bulgur: Bring 2 cups water and pinch salt to a boil in a saucepan. Stir in bulgur, cover, turn heat off, and let sit for 10 minutes or until water is absorbed.