1 c. lentils, cooked in 2 to 2 1/2 c. water
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced or pressed
2 tbsp. oil
2 c. grated sharp cheddar cheese
1 c. soft bread crumbs
1 egg, beaten
1/2 tsp. dried sage
1/2 tsp. thyme leaves
1/2 tsp. black pepper
3 hard cooked eggs
Ketchup or chili sauce, grated cheddar cheese for garnish

Cook lentils covered for 1 hour or until tender and almost free of liquid. Drain well. Saute the onion, celery, and garlic in oil adding the garlic at the last minute. Combine lentils, saute mixture, cheese, crumbs, egg and seasonings. Place half the mixture in a greased 5 x 9 inch pan. Line the sliced hard cooked eggs on top and cover with remaining mixture. Spread ketchup or chili sauce on top if so desired. Bake at 350 degrees for 50 minutes. Cool for 5 minutes before slicing. Sprinkle with grated cheese before serving (optional).