The recipe comes from Jeff Smith's first Frugal Gourmet cookbook. Here it is, sounding very simple and very, very good.
2 cups lentils
4 chicken bouillon cubes (we prefer Knorr's at the Zees--less salty than the other kinds)
Salt to taste
1 cup yellow onions
3 tbl. sesame oil.
Soak the lentils in a quart of cold water for 3 hours. Place the lentils and the water in a pot and simmer for about an hour, or until barely tender.
Add the bouillon cubes, salt, yellow onions, and sesame oil. Place all this in a greased baking casserole, and bake at 325˚ for about an hour. Serve as a side dish.