Ingredients

The following ingredients have 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

Instruction

  • 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.