Lentil Soup - cooking recipe

Ingredients

1 large onion
1 small green pepper
1 small carrot
1 large clove garlic
1 bay leaf
2 cans (14 1/2 oz. each) chicken broth
1 can (14 1/2 oz.) whole tomatoes, mashed up
1 c. water
3/4 c. dry lentils
1/4 c. Dijon mustard (yellow)

Preparation

In a Dutch oven add all ingredients except mustard and simmer covered 1 hour or until lentils and vegetables are tender.
Stir in mustard.
Remove and discard bay leaf before serving.
Yield:
6 servings.