Instructions: In a large heavy nonreactive pot, cook sausage until browned and most of fat is rendered. Remove sausage and set aside. You should have about 3 Tb fat in pot. In a small bowl, mix spices and add to pot with onion, garlic, celery, and lentils. Cook, stirring, until vegetables soften and spices become fragrant, about 6 minutes. Stir in tomatoes and cook til bubbly.

Add potatoes and water or chicken stock and bring to a boil. Reduce heat and simmer 20 minutes. Puree about 2 cups of mixture in a blender or food processor and return to soup. Add reserved sausage. Heat through and taste for salt and pepper. Sprinkle with fresh cilantro and serve

The smell of this soup as its cooking is heavenly. In the Northwest, Natures makes a very good lamb sausage with garlic and red peppers. Any high-end or "gourmet" type market should have lamb sausage. Red lentils can be found in health food stores, Indian groceries, or bulk food co-ops.

The ingredients may present a slight challenge to find, but the end result is worth it!

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