Lentils with Prosage

From Gem's Vegetarian Cooking

Source: Mommy Stone

• 1 cup lentils, dry
• 1 tbs bakon yeast
• prosage or saucettes to taste
• salt to taste

Cook lentils with bakon yeast and salt. Use only enough water to cook lentils. When almost done, crumble the prosage or saucettes into the lentils. Serve hot.