Lentil Loaf (Pain de Lentille)

I know, I know, "lentil loaf?" you say, with rising inflection. If you say it in French "pain de lentille" it sounds a little nicer. Despite it's homely name, this stuff is fantastic. Honestly. Many thanks to my friend, Alexis, who sent me this recipe.

2 cups cooked lentils (1/2 lb.)

1/2 cup shredded or chopped carrots (I use 4-5 carrots)

1/2 cup chopped celery (I use 1 stalk)

1/4 cup chopped onion (I use 1 onion)

8 oz. shredded cheddar cheese

1/2 cup milk

1/4 teasp. sage

2 TBL. ketchup
1 egg (my addition to make it firmer)
1-2 pieces crumbled whole-wheat bread (again, my addition to make it firmer)

salt/pepper to taste

Cook 1/2 lb. lentils in water until soft. Saute carrots/celery/onion in olive oil; add to cooked lentils. Add milk/cheese/seasonings/egg/bread to mixture, stir well.

Bake at 350 degrees in buttered pan for 35-45 minutes.