2 c. cooked lentils
1 (14 1/2 oz.) can evaporated
1/2 c. cooking oil
1 1/2 c. fine dry bread crumbs
1 egg, beaten
1 c. chopped nuts
1 tsp. salt
1/2 tsp. sage
1 tsp. grated onion
1 c. grated carrot
1 c. grated celery
Microwave onion, carrots and celery in a little oil 2 to
3 minutes. Combine rest of ingredients and mix thoroughly,
adding more bread crumbs if drier loaf is desired. Pour into
greased 1 1/2 quart casserole. Microwave for 10 minutes,
stirring once and stirring outside edge into center. Serves 6.
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