Lentil Roast
Lentils, 1½ cups.
Butter, 1 tablespoonful.
Granola, 1 cup.
Eggs, 2.
Onion, small, 1.
Mixed herbs, 1 teaspoonful.
Ground walnuts, 1 cup.
Salt.
Cook the lentils in sufficient water to prevent burning. When tender, add the sliced onion, butter, mixed herbs, and salt to taste. Cook with the pot closely covered for twenty-five to thirty minutes longer.
Remove from fire, drain, press through a colander, and add the granola, ground walnuts, and eggs. Mix well, press into a baking pan, and bake forty-five minutes or until nicely browned.