lentils

Soak lentils in water for 1 hour.

Drain.

Boil water with bacon, onion, carrot, pepper, bay leaf in a Dutch oven.

Add lentils, thyme and cumin. Cook over low heat for about 1 hour.

Cook sausage in oil and add to lentils.

Discard oil from frying pan and add new oil. Cook chopped onions until transparent. Add garlic just until it smells.

Place 2 ladles of lentils in the onion mixture, and press with the back of a spoon to make a paste. Add salt and pepper and return to Dutch oven.

Season with a little more cumin, cook 1-2 minutes.

Serve it also with kassler.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky on Nov 09, 1997