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.
 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.