Lentils

In our family, we make lentils as a main dish, sort of like a very thick soup we usually serve over noodles, with a dash of cider vinegar. (See the recipe for spatzle!) It can be made with or without meat or the wine, as you prefer. Pretty much all the ingredients --- the onion, salt & pepper, any meat --- can be increased or decreased to taste. You can also use plain old hotdogs, bratwurst or about a cup of salt pork instead of knockwurst; if you do use the salt pork, don't add any other salt. One person in the family liked to simmer her lentils for only 45 minutes; another used to insist on two hours: lentils are very flexible, forgiving and cheap!

1 1-pound bag of dried lentils
1 cup chopped onion
1 large bay leaf
4 cups water
1 cup hearty red wine (burgundy or merlot is good)
1 and 1/2 teaspoons salt
1 teaspoon pepper
4-6 knockwurst

Wash lentils thoroughly. Simmer at a very low heat in a large heavy pot with the water, onion, bay leaf, salt and pepper for an hour to an hour and a quarter. Stir frequently, adding more water as needed.
Add knockwurst, simmer about ten more minutes, serve.