2 Cups dried lentils, cooked and drained (makes about 4 – 5 cups cooked)
1/2 Cup lentil cooking liquid (or 1/2 Cup vegetable or other stock)
1 lb pork sausage, cooked and crumbled
1 medium onion, minced
1/2 tsp salt
1 Tbsp Worcestershire Powder
1 Cup shredded cheddar cheese
Cook the lentils: in a dutch oven or stock pot, bring 6 cups water to boil over high heat. Add dried lentils. Return water to a boil, then reduce heat to a simmer. Simmer with the lid on, 30 – 45 min. Drain the lentils, reserving 1/2 Cup of the cooking liquid for later (if not using stock).
In a heavy skillet, brown the pork sausage over medium heat (about 15 min).
Combine cooked lentils, browned sausage, onion, salt and pepper and Worcestershire Powder in an oiled 9 x 13″ baking dish. Pour the 1/2 Cup liquid over the ingredients, and top with the shredded cheese.
Cook at 400 F for 30 minutes, or until cheese is melted and casserole is heated through. Allow to cool for 10 minutes before serving.