2 cups (more or less) cooked lentils and their juice – mashed
Add:
½ teaspoon Sovex
½ teaspoon sage
¼ teaspoon thyme
1 teaspoon onion powder or 1/3 small onion – chopped
salt if none was used to cook lentils in
2 large carrots – grated
flavor salt
3 slices toasted bread – torn up fine
Cooking Instructions
Mix well and put in oiled 8 x 8 pan and cover with one half can of tomatoe soup mixed with several hard shakes of season / flavor salt
dot with butter
bake at 375 for 35 minutes, if cold lentils were used or for 30 minutes if hot lentils were used
