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Baked Lentils

1 lb. (2 1/3 c.) lentils, washed
1 onion, stuck with 3 whole cloves
1 bay leaf
5 c. water
2 tsp. salt

Combine in a Dutch oven or in top of the range heat-proof cooking ware. Bring water to boiling point. Cover; simmer 30 minutes. Without draining, stir in: 1/4 c. molasses 2 tbsp. brown sugar 1 tsp. dry mustard 1/4 tsp. Worcestershire sauce 2 tbsp. minced onion Top with a little olive or vegetable oil, if desired. Cover and bake at 350 degrees for 1 hour. Uncover last few minutes. Leftover lentils can be refrigerated and used as desired.

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