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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I first tasted this wonderful soup at a friend's house. Now it's my favorite, especially on a cool, crisp autumn night here in Colorado. Ingredients:
1/2 pound johnsonville® mild ground 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 |
Directions:
1. 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. Yield: 6 servings.
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