Servings: 8 to 10

2 c. cooked lentils 2 c. cooked lentils
1 can (14 ½ oz.) evaporated milk 1 can (14 ½ oz.) evaporated milk
⅓ c. cooking oil ⅓ c. cooking oil
1½ c. finely ground breadcrumbs 1½ c. finely ground breadcrumbs
1 egg, beaten 1 egg, beaten
1 c. chopped nuts (pecans or walnuts) 1 c. chopped nuts (pecans or walnuts)
1 t. salt 1 t. salt
½ t. sage ½ t. sage
1 T. grated onion 1 T. grated onion
1 c. grated fresh carrots 1 c. grated fresh carrots
1 c. grated or chopped celery 1 c. grated or chopped celery

Preheat Oven to 350°
Combine all ingredients and mix thoroughly.
Spoon into a greased 1 ½ quart casserole and bake in oven for 1 hour.
Serve with gravy, if desired.