Smoky Lentil Soup

¼ cup canola oil
3 tablespoons tomato paste
1 cup diced onion
½ cup diced red bell pepper
1 (14.5-oz) can diced tomatoes
2 tablespoons minced garlic
2 tablespoons chopped cilantro
4 teaspoons Magic Creole Seasoning
1 teaspoon kosher salt
1½ cups brown lentils
½ lb Chef Paul Prudhomme’s Andouille Smoked Sausage (Hot or Regular), medium diced
9 cups unsalted chicken stock

Heat oil in heavy pot over medium high heat. Add tomato paste and cook, stirring constantly, for 5 minutes. Add the onions and bell peppers and cook, stirring almost constantly to prevent burning, until the vegetables are soft and brown. Add the tomato, garlic, and cilantro and continue cooking and stirring until most of the liquid is gone and mixture is sticking to pot. Add the Magic Creole Seasoning, salt, lentils, andouille, and stock. Stir well, scraping bottom of pot, and bring to a boil. Lower to a simmer and cook, stirring occasionally, for 45 minutes. Remove from heat and serve hot.