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 whole tomatoes with liquid, coarsely chopped
1 c. water
3/4 c. dry lentils
1/4 c. country-style or regular Dijon mustard

Preparation

In a Dutch oven, brown sausage. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients, except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in the mustard. Remove and discard bay leaf before serving. Yield: 6 servings.