Sausage-Lentil Soup - cooking recipe

Ingredients

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

Preparation

Remove sausage from casing; chop.
In Dutch oven, brown sausage; drain fat.
Add remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils are soft.
Stir in mustard.
Remove and discard bay leaf before serving.
Yield:
6 servings.