Lentil Soup

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Lentil Soup

 

1 large onion, finely chopped

1 small green pepper, finely chopped

1 small carrot, finely chopped

1 large clove garlic, finely minced

1 bay leaf

29 oz. vegetable broth (or chicken-style seasoning and water)

2 cups canned tomatoes, with liquid

1 cup water

34/ cup dry lentils

1/4 cup Dijon mustard (or less) - may omit

 

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.