Lentil Casserole

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.