1/2 lb. sausage
1 lg. onion
1 sm. carrot
1 bay leaf
1 garlic clove
2 cans chicken broth
1 can whole tomatoes with liquid
1 c. water
3/4 c. dry lentils
1/4 c. Dijon mustard

Chop onion and garlic. In Dutch oven brown sausage, drain fat off and crumble sausage. Return to skillet with other ingredients except mustard. Simmer covered 1 hour until done. Stir in mustard, remove bay leaf before serving.