1 tablespoon olive oil
6 ounces (2 links) Andouille sausage, halved lengthwise then cut crosswise into ½-inch pieces
Half a large onion, chopped
2 large stalks celery, diced
2 cloves garlic, minced
2 teaspoons smoked paprika
2 bay leaves
1 (14-ounce) can diced tomatoes
1 cup dried brown lentils
4¾ cups low-sodium vegetable or chicken broth, divided
3 cups water
1 (14-ounce) black beans, drained and rinsed
¼ cup chopped parsley
Salt and pepper to taste
In a large pot or Dutch oven, heat the oil over medium heat. Add the sausage and cook for about 8 minutes, until well browned. Using a slotted spoon, transfer to a paper towel lined plate to drain.
Add more oil to the pot if needed and then add the onion and celery. Cook until the vegetables begin to soften, 6-7 minutes. Add garlic, paprika and bay leaves and cook for about 30 seconds or until fragrant.
Add tomatoes and their juices, lentils, 3 cups of chicken broth and 3 cups of water. Increase heat to high and bring to a boil. Reduce heat to medium-high and cook, stirring occasionally, until the lentils are tender, 25-35 minutes.
Remove from heat and allow to cool slightly. Discard the bay leaves.
Transfer half the mixture to a blender or food processor, along with half the black beans and ¾ cup chicken broth. Pulse until combined but not pureed.
Add mixture back to pot, along with remaining black beans and 1 cup chicken broth. Taste and add salt and pepper as needed. Stir in sausage and cook soup over medium heat until warmed through. Stir in parsley and serve.