1 lb LENTILS -- PICKED OVER &
WASHED
6 c  WATER
1 c  CHOPPED ONION
2    CARROTS -- SLICED IN THICK
ROUN
1 ts SALT
2 c  DICED RHUBARB
1/4 c  BROWN SUGAR
1/4 c  CATSUP
1/4 c  MOLASSES
1 ts DRY MUSTARD
1 ts GINGER
1 lg HAMBONE OR CHUNK SALT PORK
IF YOU WISH

IN A LARGE KETTLE COMBINE THE LENTILS, WATER, ONION, CARROTS SALT AND
HAMBONE. BRING TO A BOIL. COVER AND SIMMER FOR ONE HOUR. STIR IN THE
REMAINING INGREDIENTS. PUT IN A BEAN POT OR DUTCH OVEN. BAKE AT 350 DEGREES
FOR ONE HOUR OR LONGER, UNTIL LENTILS ARE TENDER, STIRRING OCCASIONALLY.
SERVES 8 – 10.

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