To prepare lentils: sort through dry lentils and take out all foreign objects. Soak in lots of water overnight. Rinse lentils in clean water 2-3 times. Cover with water, add salt and any other desired seasonings, and slow boil until tender, approximately 30-45 minutes.

ROAST:

1 c. lentils, cooked and drained
1 c. milk
1/2 c. oil
1/2 c. chopped nuts
1 1/2 c. crushed corn flakes
1 sm. onion, diced
1/2 tsp. sage
1 egg

Mix above and put in lightly greased casserole dish. Bake 1 hour at 350 degrees. Add your favorite roast seasonings if desired. Serve with brown gravy or mushroom soup gravy.

MUSHROOM SOUP GRAVY:

Use only 1/2 can water per can of soup concentrate.