Spicy Sausage And Lentil Stew

• 1 lb. dry lentils
• 1 small bay leaf
• 1 tsp. salt
• 1/8 tsp. garlic salt
• 1/8 tsp. dry mustard
• 1/8 tsp. ground cloves
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground ginger
• 1/8 tsp. ground nutmeg
• 1/8 tsp. dried crushed savory
• 1/8 tsp. dried crushed thyme
• 1 lb. Polish or German sausage, cut in 1/2-inch chunks
• 2 medium onions, wedged
• 2 c. tomato juice
• 3 Tbsp. molasses
• 1 (15 oz.) can tomato sauce (2 c.)
• 2 Tbsp. barbecue sauce

1. In a Dutch oven, combine lentils, 5 cups of water and seasonings.
2. Bring to boiling; reduce heat and simmer, covered, for 35 minutes.
3. Meanwhile, in a skillet, cook sausage and onion until meat is lightly browned.
4. Add to stew with remaining ingredients.
5. Simmer, covered, for 15 minutes.
6. Serves 8 to 10.

dry lentils, bay leaf, salt, garlic salt, dry mustard, ground cloves, ground cinnamon, ground ginger, ground nutmeg, thyme, sausage, onions, tomato juice, molasses, tomato sauce, barbecue sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=238401 (may not work)