Drizzle olive oil in a Dutch oven. Heat over medium heat, then add onion and celery. Cook for about 5 minutes, or until vegeatable soften. Add garlic, smoked paprika, chili powder, pinch of cumin and salt and pepper. Cook 1 minute.
2
Stir in tomatoes and their juices, lentils, broth and water. Increase heat to medium-high and bring soup to a boil. Reduce heat to a simmer and cook 30-35 minutes, or until lentils are tender. Remove from heat, stir in half of the black beans and coll about 10 minutes.
3
Transfer about half of the soup to a blender or food processor. Pulse until combined but not completely smooth. pour mixture back into soup pot. Stir in remaining black beans, cilantro and salt and pepper to taste
