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