Lentil Roast

Source: Mommy Logan

• 4 cups lentils, cooked (a scant 1 1/2 cup dry)
• 2 cans canned milk
• 1/2 cup oil
• 3 cups bread crumbs
• 2 eggs
• 2 cups nuts, chopped
• 2 tsp salt
• 1 tsp sage
• 2 tsp onion, grated
• 2 cups carrots, grated
• 2 cups celery, grated

Bake in 9 X 13 pan at 350 degrees for 1 hr or until set. Serve with cranberry sauce.