SPICY MOROCCAN LENTILS WITH CHICKEN SAUSAGES

1 1/4 cup lentils
4 chicken sausages, about 1 1/4 lbs.
2 t. olive oil
1 small red onion, diced
3 cloves garlic, minced
1 t. cumin powder
1 t. ground ginger
1/2 t. turmeric
1/2 t. sweet paprika
1/4 t. ground cloves
1/8 t. cayenne
1 c. canned diced tomatoes
Salt and freshly ground black pepper
1 to 2 T. lemon juice
1/3 c. coarsely chopped cilantro

Sort the lentils and discard any stones. Place the lentils in a large saucepan and cover with water. Simmer the lentils until tender, 15 to 25 minutes. Drain.

Prick the sausages with the tip of a knife. Warm the olive oil in a frying pan over medium heat. Add the onions and sausages and cook until the onions are soft, 7 minutes. Add the garlic and cook 30 seconds. Add the cumin, ginger, turmeric, paprika, cloves and cayenne and cook for 2 minutes. Over high heat, add the tomatoes and water. Bring to a boil, reduce and simmer 5 minutes.

Season with salt, pepper and lemon juice. Garnish with cilantro and serve.

Serves 4