{soups-salads-and-salad-dressings} Sausage Lentil Soup

 

Sausage Lentil Soup

Makes 6 servings

1/2 pound bulk Italian sausage
1 large onion, finely chopped
1 small green pepper, finely chopped
1 small carrots, finely chopped
1 large garlic clove, finely minced
1 bay leaf
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
3/4 cup dried lentils, rinsed
1/4 cup country-style or regular Dijon mustard

In a Dutch oven, cook sausage over medium heat until no longer pink. 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 mustard. Remove and discard bay leaf before serving.

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