1 1/2 c. dry lentils
2 tbsp. parsley
Salt
1 lb. sausage
1/2 c. onion, chopped
1 clove garlic,
1 (1 lb. 4 oz.) can tomatoes
2 c. water
1 bay leaf
1 stalk celery
2 tbsp. flour
1/2 c. Parmesan or 2 thin slices Mozzarella cheese

Cover lentils with water. Add parsley and bay leaf and salt. Simmer for 30 minutes or until water is absorbed. Brown sausage and drain, leaving 3 to 4 tablespoons fat. Add onion and garlic and cook until tender. Blend in flour. Add tomatoes and simmer 1 minute. Combine with lentils. Put in 2 quart casserole. Top with cheese. Bake at 350 degrees for 15 minutes, covered, and an additional 15 minutes, uncovered.