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Lentil Soup

What you need: 

1 large onion, finely chopped
1 small green pepper, finely chopped
1 small carrot, finely chopped
1 large garlic cove, finely minced
1 bay leaf
2 cans (14-1/2 oz each) vegetable broth
1 can (14-1/2 to 16 oz) whole tomatoes with liquid, coarsely chopped
1 cup water
3/4 cup dry lentils
1/4 cup Dijon mustard

What you do: 

Thought I'd share this recipe with the list. It is one of my favorites. The original had sausage in it but it works as well, if not better, without!
In large pot combine all ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in the mustard. Remove and discard bay leaf before serving. Yield: 6 servings.
I usually don't add the green pepper, but add corn instead. My family prefers this. I usually use a can of stewed tomatoes instead of whole tomatoes. I think the mustard gives this a wonderful flavor. Hope you enjoy!

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