Sausage Lentil Soup - cooking recipe

Ingredients

1/2 lb. bulk Italian sausage
1 large onion, finely chopped
1 small green pepper, finely chopped
1 small carrot, finely chopped
1 large garlic clove, finely minced
1 bay leaf
2 (14 1/2 oz.) cans chicken broth
1 (14 1/2 to 16 oz.) can tomatoes
1 c. water
3/4 c. dry lentils
1/4 c. Dijon mustard

Preparation

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