Sausage and Lentil Casserole

1 cup brown lentils, rinsed

2 tsp salt

1 onion, cut in half and stuck with 2 cloves other half , chopped

1 tsp. fennel seeds

1 bay leaf

6 Italian sausages, browned

2 tablespoons olive oil

2 tablespoons butter

3 oz. bacon , diced

1 carrot, peeled and diced

2 cloves garlic, minced

salt and pepper, to taste

1/2 cup white wine

Preheat oven to 350 degrees

Lightly oil an 9 inch round casserole. Place lentils in large saucepan with salt, half the onion with the cloves, fennel seeds and bay leaf. Pour enough water to cover the  lentils by 1 inch. Bring to boil over high heat, the reduce to a simmer until lentils are tender. Turn heat off and leave lentils in saucepan until needed. Brown sausages and finish cooking in oven. Remove and set aside. In a skillet add the olive oil and butter, diced bacon and cook until bacon is a little crisp. Add chopped onion, carrot and garlic. Cook until softened. Arrange the cooked sausages in the bottom of the casserole dish. Drain lentils and half to the casserole over the sausages along with half the sauteed onions. Repeat layering with remaining ingredients. Pour wine over top and bake until bubbly and dark, 35-40 minutes.