Ingredients
1/2 pound bulk Italian sausage1 large onion, finely chopped1 small green pepper, finely chopped1 small carrots, finely chopped1 large garlic clove, finely minced1 bay leaf2 cans (14-1/2 ounces each) chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained1 cup water3/4 cup dried lentils, rinsed1/4 cup country-style or regular Dijon mustard
Preparation
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.
