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1. Soak the lentils overnight in enough water to cover, if possible. If not possible, more liquid and more cooking time must be added.
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2. Cook the bacon in a 2-quart casserole in the microwave oven until crisp. Add the onion and thyme.
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3. Cook, covered, 4 minutes. Add the catsup, salt, pepper, and lentils. (If using canned pineapple cubes, drain the liquid and use as part of the water which is added to cook the lentils.)
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4. Add 2 cups liquid and cook lentils, covered, stirring occasionally and adding more liquid, as needed. Almost all liquid should be absorbed by the time the lentils are tender. (The cooking time should be about 35 minutes.)
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5. Add the pineapple cubes. If canned pineapple is used, cook about 5 minutes more to heat through. If fresh pineapple is used, cook 10 to 15 minutes or until pineapple is done.
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TIP:
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Set the casserole in a cake or pie dish while cooking the lentils. If there is a boil-over, the liquid is caught in the lower dish and can be poured back into the casserole so that none of the liquid or the flavoring ingredients are lost. While the cooking of lentils is not greatly speeded-up in the microwave oven, there is no danger of scorching or burning as there is in conventional cooking.
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