Guest Author - Terri Perkins Fulton

Serves 6-8

Note - For an equally delicious vegetarian version, simply omit the sausage and use only vegetable stock.

2 carrots, chopped
2 celery stalks, chopped
1 medium red onion, chopped
4 medium tomatoes, chopped
1 large jalapeno, minced
4 garlic cloves, minced
2 tablespoonds dried oregano
2 teaspoons ground cumin
1 pound brown lentils, rinsed and drained
1 14.5-ounce can chicken stock
1 14.5-ounce can vegetable stock

Water

1 cup chopped cilantro,
2 7-ounce cans green tomatillo salsa, such as Herdez brand
3 spicy, cooked gourmet sausages, such as Aidells Habanero and Green Chile, cut into 1/2-pieces

Chopped avocado and lime wedges for serving

Place all ingredients from carrots to vegetable stock in a large slow cooker/crock pot. Add enough water to cover by about 1 1/2 inches and stir gently to mix. Cook the soup on low for 8-10 hours, or on high for 4-5 hours, adding more liquid during the last hour if the soup looks dry. One half hour before serving, stir in the cilantro, salsa, and sausage. To serve, ladle the soup into bowls and top with avocado and a squeeze of fresh lime juice. Crusty quesadillas are great on the side.