Cranberry 3 Mushroom Stuffing - Gluten free - Vegan
Simmer in a pot 1 cup water,

2/3 cup red lentils

then in a frying pan saute

1 small onion chopped

saute in 1 tablespoon coconut oil

1 teaspoon maple syrup

1/2 cup each of 3 types mushrooms - crimini, portabello - shitake

add 1/4 cup dried cranberries

1/4 cup chopped hazel or other nuts

sprinkle of cayenne

sprinkle of celtic sea salt

sprinkle of ground black pepper

sautee all mushroom ingredients for 5 minutes then add cooked lentils - stir and serve.