Sausage Lentil Soup(Yield: 6 Servings) - cooking recipe

Ingredients

1/2 lb. bulk Italian sausage
1 large onion, finely chopped
1 small green pepper, finely chopped
1 large garlic clove, finely chopped
1 bay leaf
1/4 c. country-style or regular Dijon mustard
2 (14 1/2 oz. each) cans chicken broth
1 (14 1/2 oz.) can tomatoes with liquid, coarsely chopped
1 c. water
3/4 c. dry lentils

Preparation

In a Dutch oven, brown and crumble the sausage.
Drain fat. Add then next 9 ingredients.
Cover and simmer for 1 hour or until the lentils and vegetables are tender.
Stir in the mustard. Remove bay leaf before serving.