1 lb. lentils
1 sm. bay leaf
1 tsp. salt
1/8 tsp. garlic salt
1/8 tsp. dry mustard
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg
1/8 tsp. dried savory, crushed
1/8 tsp. 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 tomato sauce
3 tbsp. molasses
2 tbsp. bottled barbecue sauce

In a Dutch oven combine lentils (should be soaked overnight in water), 5 cups water and seasonings. Bring to boiling; reduce heat and simmer, covered, for 35 minutes.

In skillet cook sausage and onion until meat is lightly browned. Add to stew with remaining ingredients. Simmer, covered, 15 minutes. Makes 8 to 10 servings.