Chop the onion, garlic, celery, carrot and sear them in a large pot with olive oil on medium heat for a few minutes.
Add the sausage previously cut in big chunks, and continue searing in the saucepan for 2 to 3 minutes, add the lentils, potatoes, parsley, and the broth.
Add salt, pepper, and paprika.
Add thyme, 1 bay leaf and cook until the lentils are tender but not falling apart (about 45 minutes on a simmer)
Serve hot with fresh, crusty bread.