Lentil Roast - cooking recipe

Ingredients

2 c. cooked lentils (1 c. dry)
1 egg, beaten
1/2 tsp. sage
1 (14 1/2 oz.) can milk
1 c. chopped nuts
1 tsp. finely chopped onion
1/2 c. cooking oil
1 c. finely chopped celery
1 c. grated, fresh carrots
1 1/2 c. fine, dry bread crumbs
1 tsp. salt to taste

Preparation

Cook 1 cup lentils in 4 cups water for about 10 minutes.
Drain off excess liquid, if any.
Combine and mix thoroughly all other ingredients.
Add more bread crumbs if a drier loaf is desired. Bake at 350\u00b0 for 1 hour.
Serve with gravy or cranberry sauce.
Can cover with foil for 40 minutes and then uncover and bake 20 minutes so top of loaf gets browned.