Lentil Roast

Nutritious lentils are the backbone of this entree. Make this for dinner and watch it disappear!

2 C cooked lentils
1 12-oz can evaporated milk*
2 Tbsp canola oil
1 1/2 C bread crumbs, crushed corn flakes, or Special K cereal
1 egg*
1 C chopped walnuts
1 tsp salt
1/2 tsp ground sage
1 med onion chopped
1 C grated carrots
1 C finely-chopped celery

In a large bowl, combine all ingredients—including lentils—and mix thoroughly. Pour into greased 9″ x 13″ baking dish. Bake at 350° F for one hour.

*Lite Version Substitution

1 12-oz can evaporated skim milk
1/4 C egg substitute

Serving Suggestion: Serve with your favorite sauce or gravy.

Servings: 15

Submitted by Debby Shabo Wade

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