To conclude this dinner we ate a second bowl of soup, it was hitting the spot for both of us.  I did feel as though we should keep substituting different flavors of sausage, and since we are visiting Brenden's family this weekend perhaps we can convince them to let us have some venison and we can report back on how awesome that went with the soup.

ANDOUILLE SAUSAGE AND LENTIL SOUP
recipe adapted from cooklikeachampion.com, Lentil and Black Bean Soup with Andouille Sausage

INGREDIENTS

• 1 Tbsp olive oil
• 1 lb Andouille Turkey Sausage, sliced
• 1/2 large yellow onion, chopped
• 2 large celery stalks, diced
• 2 garlic cloves, minced
• 2 tsp smoked paprika
• 2 bay leaves
• 14 ounce can diced tomatoes, with juices
• 1 cup dried lentils
• 3 cups low sodium chicken broth
• 3 cups water
• 14 ounce can black beans, drained and rinsed
• 1/4 cup parsley, chopped
• Salt and pepper to taste

DIRECTIONS
Cook the sausage, onions and celery. In a large pot, heat the oil over medium heat. Add the sausage and cook until it is browned and cooked through. Use a slotted spoon to transfer the cooked sausage to a paper towel lined plate. Add the onion and celery to the same pot. Cook until the vegetable begin to soften, about 6-8 minutes.
Combine the seasonings and other ingredients. Add the garlic, paprika, and bay leaves to the pot with the cooked onions and celery. Heat until fragrant, about 30 seconds. Stir in the tomatoes, lentils, chicken broth, and water. Increase the heat to bring the liquid to a boil, then reduce the heat to medium high for about 30 minutes - until lentil are cooked - stirring occasionally.
Make the soup your desired texture. After the lentil are cooked, turn the heat to low. Use an immersion blender to puree the soup to a desired texture. Add in the black beans, parsley and salt and pepper if desired. Puree more if desired, or stir the previously cooked sausage into the soup. Once all ingredients are combined and warmed through, serve and enjoy.