1/2 lb. bulk Italian sausage
1 lg. onion, finely chopped
1 sm. green pepper, finely chopped
1 sm. carrot, finely chopped
1 lg. clove garlic, finely minced
1 bay leaf
1 (14 1/2 to 16 oz.) can whole tomatoes with liquid, coarsely chopped
1 c. water
3/4 c. dry lentils
1/4 c. country style or regular Dijon mustard

In Dutch oven, brown sausage. Drain fat and crumble sausage. Return to Dutch oven with remaining ingredients except mustard. Simmer, covered 1 hour or until lentils and vegetables are tender. Stir in the mustard. Remove bay leaf before serving. Yield: 6 servings.