Lentil Soup

10 ingredients
5 steps

Ingredients

  • 1 large onion
  • 1 small green pepper
  • 1 small carrot
  • 1 large clove garlic
  • 1 bay leaf
  • 2 cans (14 1/2 oz. each) chicken broth
  • 1 can (14 1/2 oz.) whole tomatoes, mashed up
  • 1 c. water
  • 3/4 c. dry lentils
  • 1/4 c. Dijon mustard (yellow)

Directions

  1. 1
    In a Dutch oven add all ingredients except mustard and simmer covered 1 hour or until lentils and vegetables are tender.
  2. 2
    Stir in mustard.
  3. 3
    Remove and discard bay leaf before serving.
  4. 4
    Yield:
  5. 5
    6 servings.

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