Sausage Lentil Soup - cooking recipe

Ingredients

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

Preparation

In Dutch oven, brown and crumble sausage.
Drain fat.
Add everything else except mustard.
Cover and simmer 1 hour.