Brown Casserole

Whenever I make something with lentils I hate the way it looks. Lentils are burning, brown, lumps to me. I don’t necessarily mind the flavor, just hate the way they look.

So the lentils in this casserole were a bit too mushy. I cooked them for about 25 minutes on the stove top. I knew they would be going into the oven, so I didn’t want to cook them too long. I thought 25 minutes would be enough to take the crunch out, but not bring in the mush. I hate being wrong. . .

The lentils did have a nice flavor from the onion and bay leaf.

There is a lot of pork in the dish, which adds some fat and flavor to the lentils.

If I had to make the dish again I think I would cut the sausages into rounds instead of leaving them whole. They were tricky to serve.

The bacon was a nice touch although it probably contributed to the mushy lentils. The fat does drip down into the casserole, so it does add a nice bacon flavor.

Was this the worst lentil dish ever - no. Was this the best lentil dish ever - also no. Would I make it again - I don’t think I would go out of my way to. . .

LENTIL CASSEROLE

2 Cups Lentils

Pinch Salt

1 Onion Stuck With 2 Cloves

1 Bay Leaf

4 Knockwurst

Butter

Bacon Strips

Chopped Parsley

Add lentils, Onion and bay leaf to 6 cups water in a large kettle. Bring to a boil, lower the flame and simmer gently until the lentils are tender. Split the knockwurst in half the long way and sauté in butter or bacon fat until nicely brown on both sides. Place a layer of the lentils in the bottom of a large casserole. Add a layer of knockwurst and then repeat. Top with remaining lentils. Pour the lentil cooking liquid in the casserole. Bake in a 350 degree oven for 40 minutes. Arrange bacon strips over the casserole and continue baking until the bacon is crisp.