This is a modified version of the recipe that was on the package of the black lentils I bought. Black Lentils are smaller than regular ones and do not require pre-soaking. They are also called belluga lentils, a pic of them is here http://www.foodsubs.com/Lentils.html. For this recipe to be gluten-free suitable care to be taken that gluten-free sausages are used and serve with a gluten-free bread
This is a wonderful recipe, I adapted it from Lebanease Cuisine. Pop the meat in the freezer to make it easy to slice. I usually get 20-24 thin slices from 1/2 lb of meat.
Serve it with hummus (chickpea dip), baba ghanoush (eggplant dip), dice tomatoes, pita, and good red wine, and you will have a wonderful meal.
This recipe is adapted from Gourmet Magazine Dec 2007 Issue. The recipe calls for dried raisins but I use whatever I have on hand which is a bunch of different dried fruits. The texture is somewhere between bread pudding and cake. I omitted the sugar from this recipe, you might want to add between 2 Tb and 1/4 cup to the oat mixture.