1 lb. lentils
2 sm. onions, peeled
1 bay leaf
1 tsp. thyme
8 to 10 peppercorns
Salt & pepper
1 lb. Polish sausage, sliced
1 sm. onion, peeled & minced
2 tbsp. butter
2 tbsp. flour
1 1/2 c. lentil liquid
1/2 c. tomato catsup

Wash the lentils and drain them. Pour lentils into a large pot and add the 2 whole onions, bay leaf, thyme and the peppercorns. Add boiling water to cover, bring to a boil, reduce heat to a simmer, cover and cook 30 minutes. Remove the onions and the bay leaf, thyme and peppercorns. Drain, reserving liquid and add salt and pepper. Mix the cooked lentils with sliced sausage and minced onion and put them into a buttered casserole. Preheat oven to 350 degrees. Melt the butter in a saucepan; add flour and stir until smooth. Gradually add 1 1/2 cups lentil liquid and stir until it thickens slightly. Add 1/2 cup catsup. Pour over the lentils in the casserole. Bake for 40 minutes. Yields 6 servings.