1/2 lb. Italian sweet sausage
1 lg. onion
1 green pepper
1 carrot
1 lg. clove garlic
1 bay leaf
2 (13 1/2 oz.) cans chicken broth
16 oz. can tomatoes, chopped
1 c. water
3/4 c. dry lentils
Dijon mustard to taste (up to 1/2 c.)

Cook and drain sausage. Combine all ingredients; simmer, covered, 1 to 1 1/2 hours until lentils are tender. Stir in mustard to taste. Serve or freeze.