2 c. cooked lentils
1 can evaporated milk
1/2 c. cooking oil
1 1/2 c. fine dry bread crumbs
1 beaten egg
1 c. chopped nuts
1 tsp. salt, or to taste
1/2 tsp. sage
1 tsp. grated onion
1 c. grated fresh carrots
1 c. grated celery or grated fine

Combine all and mix thoroughly. Spoon into a greased 1 1/2 quart casserole. Bake at 350 degrees for 1 hour. Serve with brown gravy.