Sausage and Lentil Soup

• 12 lb bulk Italian sausage
• 1 large onion, finely chopped
• 1 small green pepper, finely chopped
• 1 small carrot, finely chopped
• 1 large garlic clove, minced
• 1 bay leaf
• 15 ounces tomatoes
• 6 teaspoons chicken bouillon
• 30 ounces water
• 1 cup water
• 34 cup dry lentils
• 14 cup spicy brown mustard or 14 cup Dijon mustard

1. Brown the sausage and drain fat.
2. Chop vegetables.
3. Dissolve chicken bouillon in water.
4. Put meat, vegetables, soup,lentils,bay leaf, and water in a 5-quart Dutch oven, or larger stock pot if doubling the recipe.
5. Cover and simmer 1 hour or until lentils and vegetables are tender.
6. Stir in mustard.
7. Remove bay leaf before serving.

italian sausage, onion, green pepper, carrot, garlic, bay leaf, tomatoes, chicken bouillon, water, water, dry lentils, brown mustard

Taken from www.food.com/recipe/sausage-and-lentil-soup-188908 (may not work)