Lentil Casserole    No. 441                            Yields 6 Servings

    1 lb        lentils                    1 lb        Polish sausage, sliced
    2 small     onions, peeled             1 small     onion, peeled/minced
    1           bay leaf                   2 tbls      butter
    1 tsp       thyme                      2 tbls      flour
                8-10 peppercorns       1 1/2 cups      lentil liquid
                salt & pepper            1/2 cup       tomato catsup

Wash the lentils and drain them.
Pour the lentils into a large pot.
Add the whole onions, bay leaf, thyme and the peppercorns.
Add boiling water to cover.
Bring to a boil.
Reduce the heat to a simmer.
Cover.
Cook 30 minutes.
Remove the onions, bay leaf, thyme and peppercorns.
Drain, reserving liquid.
Add salt & pepper.
Mix the cooked lentils with sliced sausage and minced onion.
Place in a buttered casserole.
Preheat oven to 350 degrees.
Melt the butter in a saucepan.
Add the flour.
Stir until smooth.
Gradually add 1 1/2 cups lentil liquid.
Stir until it thickens slightly.
Add  1/2 cup catsup.
Pour over the lentils in the casserole.
Bake for 40 minutes.
Serve hot.