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lentil soup
6 cloves garlic, sliced thinly
1 large onion, sliced thinly

1 qt. chicken broth
1 can (16 oz.) diced tomatoes
1/2 lb. baby carrots, trimmed and peeled
2 bay leaves

1 c. lentils

country-style Dijon mustard
more stuff soon-ish
Kitchen Curmudgeon
Add sausage pieces to stock pot over medium heat. Once some of the fat has
rendered out of the sausage, add onion and garlic. Cook until sausage has
browned, and onions are translucent.

Add all remaining ingredients except for mustard. Bring to a gentle boil.
Simmer for 45-60 minutes, or until lentils are done.

Remove bay leaves and serve with a teaspoon of Dijon mustard per serving.