1/2 pound bacon, diced
1 pound dried lentils
2 teaspoons salt
16 ounces tomato sauce
1/2 cup packed brown sugar
2 tablespoons prepared mustard
1/2 cup molasses
1 teaspoon onion salt
1/2 cup catsup

Partially cook bacon and drain. Put into Dutch oven with lentils, salt and 4 cups water. Bring to boil, cover, and simmer 30 minutes, or until lentils are tender but not mushy.

Add remaining ingredients and pour into a greased 2-quart casserole. Cover and bake at 250 degrees F for 2 hours, or until most of liquid is absorbed.