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From my Aunt Barbara's collection. Notation on card says it came from the Cedar Oaks Plantation Recipes and is dated 1902.
- Contributed by Cat's Recipes Y-Group
- 1 cup rinsed lentils
- 2 tablespoons vegetable oil
- 2 medium onions, chopped
- 3 garlic cloves, crushed
- 1 medium-sized can tomatoes
- 2 pounds Polish sausage
- 1 teaspoon sugar,
- ½ teaspoon freshly ground black pepper,
- 1 bay leaf
- 1 teaspoon salt
- Put 1 cup rinsed lentils in a large saucepan with salted water to cover.
- Bring the lentils to a boil, cover them, and cook them over low heat for about 20 minutes, or until they are tender but still hold their shape.
- Drain them and reserve the cooking liquid.
- Heat 2 tablespoons vegetable oil in a flame proof casserole.
- Stir in 2 medium onions, chopped and 3 garlic cloves, crushed, and cook the mixture until the onions are tender.
- Mix in 1 medium-sized can tomatoes, drained and chopped, and cook the mixture over moderate heat until almost all the liquid has evaporated.
- Peel the casing from 2 pounds polish sausage and cut the meat into slices about ½ inch thick.
- Toss the sausage with the tomato mixture and add the lentils, 1 teaspoon sugar, ½ teaspoon freshly ground black pepper, 1 bay leaf and 1 teaspoon salt.
- Stir in a little of the lentil liquid and bake the mixture in a moderate oven for about 30 minutes.
- Add more lentil liquid if the mixture looks dry during baking.