| 2 | lb | dry lentils |
| 3 to 4 | inches | sausage (like V&V), 1/2″ slices |
| 4 to 5 | strips | bacon |
| 1 | teaspoon | sugar |
| 1 | small yellow or white onion – this is optional | |
| some | Tony Cachere’s to taste | |
| a lot of | black pepper | |
| some | salt | |
| Wash lentils in a collander. They say to pick our rocks. I’ve never found rocks, but who knows. | ||
| Soak for a couple of hours, 2X amount of water, over lentils | ||
| Drain water, replace with fresh water. | ||
| Put lentils in crockpot (if not already) | ||
| Add other ingredients, lots of pepper, but wait on any salt. | ||
| Cook on high for 4 – 5 hours, until done, then reduce heat. | ||
| Add any salt towards the end of cooking time. | ||
| Lentils get better and better with more cooking time. | ||
| Pintos are great, but lentils break up the pinto monotony-monopoly! (yes, this recipe looks a lot like Owen’s pinto bean recipe – why mess with something good!) | ||
| Also, lentils cook in half the time compared to pintos, which is handy if you are behind! | ||