1 1/4 c. dry lentils (8 oz.)
1 1/2 lb. Kielbasa, cut into 1/2 inch pieces
2 med. carrots, chopped (1 c.)
3 c. water
1 stalk celery, chopped (1/2 c.)
1 med. onion, chopped (1/2 c.)
2 tbsp. butter
2 tbsp. flour
1 c. water
1/2 c. dry red wine
2 tsp. chicken bouillon granules
3/4 tsp. thyme, crushed
3/4 tsp. salt
1/8 tsp. pepper

Rinse lentils; in saucepan, combine with Kielbasa and carrots. Add 3 cups water; bring to boiling. Reduce heat, cover and simmer for 30 minutes. In skillet, cook celery and onion in butter until tender but not brown. Blend in flour, stir in 1 cup water, wine, bouillon, thyme, salt, and pepper. Bring to boiling, stirring constantly. In a 2 1/2 quart casserole, combine lentil/Kielbasa mixture with wine mixture. Bake uncovered at 375 degrees for 40 minutes, stirring once or twice. Serve 6. If doubling recipe, don't double water. Only add about 1 cup extra.