1 c. dry lentils
1/2 c. nuts
1 egg
1 can evaporated milk
1/2 c. oil
1 1/2 c. cornflakes or bread crumbs
1/2 tsp. sage
Salt
1 1/2 c. onion
1 clove garlic, crushed
1 1/2 c. celery
1 1/2 c. green pepper
Juice of 1/2 lemon

Serves 6. Cook lentils; saute vegetables briefly. Combine and bake at 350 degrees for 45 minutes.