1 lb. dry lentils
1 sm. bay leaf
1 tsp. salt
1/8 tsp. each garlic salt, dry mustard, ground cinnamon, ground cloves, ground ginger & nutmeg
1/8 tsp. each dried savory, crushed; dried thyme, crushed
8 oz. Polish or German sausage, cut in 1/2 inch chunks
2 med. onions, cut in wedges
2 c. tomato juice
1 (15 oz.) can (2 c.) tomato sauce
2 tbsp. molasses
2 tbsp. bottled BBQ sauce

In a Dutch oven combine lentils, 5 cups of water and seasonings. Bring to a boil, reduce heat and simmer, covered for 35 minutes. In a skillet, cook sausage and onion until meat is lightly browned. Add to stew with remaining ingredients. Simmer covered for 15 minutes. Makes 8 to 10 servings.