Sausage and Lentil Pot

• 2 cups dried lentils, rinsed and picked over
• 1 tablespoon salt
• 1 medium onion, studded with
• 2 whole cloves
• 1 bay leaf
• 12 teaspoon dried thyme or 12 teaspoon dried rosemary
• 10 -12 links sweet Italian sausage or 10 -12 links hot Italian sausage
• 2 tablespoons butter
• 1 large onion, chopped
• black pepper, to taste
• 1 cup dry red wine

1. In a large soup pot, combine the lentils, salt, studded onion, and thyme with enough water to cover.
2. Bring to a boil; lower heat to low, cover, and simmer about 45 minutes or until the lentils are tender but not mushy; stir occasionally to prevent sticking (watch lentil carefully since they might stick once they've absorbed most of the water).
3. Drain in a colander.
4. Just before the lentils have finished cooking, arrange the sausages in large skillet; prick well with a fork; add enough water to cover; bring to a low boil; poach for 5 minutes and transfer to a plate.
5. In a medium-size skillet, let the butter melt over medium heat; add in the onion; stir/saute for 5 minutes then remove from heat.
6. Arrange half the sausages in the bottom of a greased 2 1/2 quart casserole dish; scatter half the lentils over the sausages; then spoon half the onion over the top.
7. Season to taste with salt and pepper.
8. Layer the remaining lentils over the onion, then layer the remaining onion; arrange the remaining sausages on top.
9. Pour on the wine, and bake in a 350 oven for about 30 minutes or until the sausages are nicely browned.

dried lentils, salt, onion, cloves, bay leaf, thyme, sausage, butter, onion, black pepper, red wine

Taken from www.food.com/recipe/sausage-and-lentil-pot-145438 (may not work)