1 c. lentils
4 c. water
1/2 c. chopped walnuts
1 egg
1 (13 oz.) can evaporated milk
1 1/2 c. Cornflakes
1/2 c. chopped onion
1/2 tsp. sage
1/2 tsp. salt
1/4 c. vegetable oil

Cook lentils 30 minutes, drain. Mix all ingredients, place in oiled loaf pan. Bake at 350 degrees for 45 minutes.