Lentil Casserole

2 cup lentils (1 lb.)
About 1 qt. water
1 bay leaf
1 lb. lean ground beef
1 lg. onion, diced
1 can (8 oz.) tomato sauce
2 tsp. salt
1 tsp. vinegar
1/2 tsp. pepper
1/4 tsp. basil
1/4 tsp. dry mustard

In large saucepan over medium heat bring to boil lentils, 1 quart water
and bay leaf. Reduce heat, cover; simmer 30 minutes or until lentils are
tender. Meanwhile, in a large skillet saute beef and onion until meat is
cooked through. Drain lentils, reserving liquid. If necessary, add water
to make 1 cup liquid. Discard bay leaf. Stir lentils and liquid into meat
mixture. Add remaining ingredients; blend well.

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