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Instructions
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1. Heat the olive oil in a large, heavy-bottom pot over medium-high heat. Add the ground sausage and saute until it is not longer pink and well browned on the outside, about 5-8 minutes, breaking it up with a spoon as it cooks. Using a slotted spoon, transfer the sausage to a paper towel lined plate to drain. Set aside.
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2. Add the onions and celery to the pot and saute until they begin to soften, about 5 minutes. You can add another tablespoon of olive oil if needed. Add the garlic, salt, pepper, paprika and bay leaves. Saute for another 1-2 minutes, until fragrant.
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3. Add the diced tomatoes and their juices, black beans, lentils, chicken broth and water. Bring the soup to a boil, then reduce the heat to maintain a simmer. Simmer, uncovered, for about 30-35 minutes or until the lentils are tender.
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4. Remove the pot from the heat and allow the soup to cool for about 10 minutes. Remove and discard the bay leaves. Using and immersion blender, puree a portion of the soup. You want some of the soup to be pureed and some to stay chunky. I ran my immersion blender for just 1-2 minutes. Alternately, you can transfer some (about half) of the soup to a food processor or blender, puree that portion, then return it to the pot.
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5. Return the soup to the stovetop over medium heat to re-warm. Stir in the chopped parsley and the sauteed sausage. If you prefer a thinner soup, you can add additional water or chicken broth at this time. Season to taste with salt and pepper and serve.
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6. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
