Sweet and Sour Lentil Casserole

6 Tbls barley
1 cup lentils, dried
3 1/2 cups water
1 onion chopped
2 carrots, diced
1/2 cup mushrooms, sliced
1/2 tsp sale
1 bay leaf
3 Tbls sugar
2 Tbls vinegar
1 clove garlic, pressed
1 tsp prepared mustard

1.  Wash and dtrain barley and lentils.

2.  Combine lentils, barely, water, onion, carrots, mushrooms, salt and bay leaf.  Bring to boil, cover, reduce heat and simmer 45 minutes.

3.  Strain and reserve liquid.  Remove bay leaf.  Put cooked mixture into a 2-qt casserole.

4.  Combine sugar, vinegar, 1/3 cup reserved liquid, garlic and mustard.  Pour over lentil mixture.

5.  Bake at 350 for 20 minutes or until liquid is absorbed.  Serve.