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Lentil Soup

1 lg Onion, finely chopped
1 sm Green pepper, finely chopped
1 sm Carrot, finely chopped
1 lg Garlic cove, finely minced
1 Bay leaf
2 cn (14-1/2oz each) broth
1 cn (14-1/2 to 16oz) whole tomatoes with liquid, coarsely chopped
1 c Water
3/4 c Dry lentils
1/4 c 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.

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