Flour, Too's Sausage and Lentil Soup

One of our most favorite soups ever, this stew from Flour, Too was amazing.  Aaron and I gave this a perfect 10, and the boys gave it a 9.  I made a couple of changes to make this more our style, and it was so flavorful and delicious.  Each serving, for 12 servings, was 189 calories the way I made it, and here's the recipe:

12 oz sweet Italian sausage
1 onion, diced
2 garlic cloves, minced
1 carrot, peeled and chopped
2 celery stalks, chopped
2 T tomato paste
salt and pepper to taste
2 bay leaves
1 T paprika
1/2 t thyme
1 t turmeric
1 t oregano
3/4 t cumin
1/2 t fennel seeds
1/2 t curry powder
2 small potatoes, chopped
1 parsnip, peeled and chopped
2 leeks, white and light green parts only, rinsed and chopped
1 small turnip, peeled and chopped
2 quarts chicken broth
1 c tomato sauce
3/4 c green lentils, rinsed
2 c arugula

Cook the sausage over medium heat until well browned, then with a slotted spoon remove the sausage to a plate.  In the left over grease, cook the onion, garlic, carrot, salt and celery until the onions are translucent, scraping the bottom of the pan.  Add in the tomato paste and salt, then add in the bay leaves and stir for 2-3 minutes.  Reduce the heat to low, add in the spices, and toast the spices for 3-4 minutes.
Add the sausage back in, then stir well, add in the potatoes, parsnip, leeks, and turnip.  Add the broth and the tomato sauce, and stir in more salt and pepper to taste.  Bring the soup to a boil, then reduce the heat and simmer for about 10 minutes.  Add in the lentils and simmer, stirring occasionally for about 45 minutes to an hour.  Discard the bay leaves, then add in the arugula.  Serve.