Heat oil in large saucepan. Add the chopped onion, carrot, celery and chili. Cook over a low heat for 5 minutes, stirring occasionally. Stir in the garlic and spices. Cook for a further minute or two, then stir in the lentils. Gradually stir in the stock or broth and the tomato juice. Cover, bring to the boil and simmer for about 20 minutes until the vegetables are tender. Remove the soup from the heat and stir in the sausage slices. Season to taste with salt and pepper. Serve with chopped fresh parsley [PER SERVING: 434 cals; 12 g fat (24%cff)] VARIATION : Mixed legumes: 3/4-cup red lentils; 1/2-cup green split beans: well rinsed. Soaked for 30 minutes. Chop onion, celery, garlic, carrot cuisinart; soften in a skillet prepared with vegetable oil spray. Six cups of liquid included vegetable broth and the juice from canned tomatoes. Reduce sausage to three ounces, total. Double all the spices and added a pinch of madras curry powder; substituted cilantro for the parsley. Simmer until vegetables are soft and the flavors are mellow. --Tested 11/2/98 Hanneman (kitpath@earthlink.net). [387 cals, 10g fat] NOTES : This chunky soup is a complete meal in a bowl when served with bread. Recipe by: LINDA MCCARTNEY ON TOUR (Little, Brown 1998) Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 02, 1998, converted by MM_Buster v2.0l.