Instructions: Wash the lentils and drain them.

Place in a pot, add boiling water to cover, bring to a boil, reduce the heat to a simmer, cover, and cook 30 minutes or until tender. Drain well.

Finely dice onion and salami.

Mix the cooked lentils with salami and onion, and put them into a buttered casserole.

Preheat oven to 350 degrees. Melt the butter in a saucepan, add the flour, and stir until smooth. Gradually add 1 1/2 cups chicken stock and stir until it thickens slightly. Add 1/2 cup tomato sauce. Pour over the lentils in the casserole.

cover and bake for 40 minutes.

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