Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Onion, finely chopped |
| 1 small | Green pepper, finely |
| \N \N | Chopped |
| 1 small | Carrot, finely chopped |
| 1 large | Garlic cove, finely minced |
| 1 \N | Bay leaf |
| 2 cans | (14-1/2oz each) broth |
| 1 can | (14-1/2 to 16oz) whole |
| \N \N | Tomatoes with liquid, |
| \N \N | Coarsely chopped |
| 1 cup | Water |
| ¾ cup | Dry lentils |
| ¼ cup | Dijon mustard |
In large pot combine all ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in the mustard. Remove and discard bay leaf before serving. Yield: 6 servings.
I usually don't add the green pepper, but add corn instead. My family prefers this. I usually use a can of stewed tomatoes instead of whole tomatoes. I think the mustard gives this a wonderful flavor. Hope you enjoy!
Source: modified by Linda
Posted by Linda Luke <luke@...> to the Fatfree Digest [Volume 15 Issue 4] Feb. 4, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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