3 cups cooked lentils
1 onion, finely chopped
3 tablespoons vegetable oil
2 stalks celery, chopped
1 (13 ounce) can evaporated milk
1/2 teaspoon thyme or sage
1 teaspoon salt
2 eggs, beaten
1 cup nuts, chopped
2 cups corn flakes

Cook the lentils until tender. Saut?onion in oil until onion is tender. Combine with celery, evaporated milk, thyme or sage, salt, eggs, nuts and corn flakes. Put into a greased loaf pan. Cover with foil. Set in a pan of hot water and bake at 375 degrees F for 45 minutes.