Name: Sausage with Lentils
Total time: 1 h 15 min
Ingredients: 2 ounces pancetta , cut into ½-inch pieces; 1 small onion , chopped fine; 2 carrots , peeled and chopped fine; 3 garlic cloves , sliced thin; 1 tablespoon minced fresh rosemary; 1 tablespoon tomato paste; 3 cups chicken broth; 1 cup dried brown lentils , picked over and rinsed; 1 bay leaf; 1 pound sweet Italian sausage; 1/2 cup fresh parsley leaves

Why This Recipe Works

There's no heartier, more comforting combination than savory pork sausage with lentils. To make a version that would be on the table in less than an hour, we swapped out the traditional lentilles du Puy for quicker, more convenient brown lentils. We started by crisping cubed pancetta in a skillet and used the flavorful fat to sauté an aromatic base of onion, carrots, garlic, and rosemary. We then added savory chicken broth to the skillet to cook the lentils and gently poach the sausage at the same time.

Before You Begin

You can substitute hot Italian sausage for the sweet sausage and fresh basil for the parsley, if desired. Buy a 2-ounce hunk of pancetta from the deli counter, not the presliced variety.

Instructions

Cook pancetta in 12-inch skillet over medium heat until fat is rendered and pancetta is crispy, about 6 minutes. Add onion, carrots, garlic, and rosemary and continue to cook until vegetables have softened, about 4 minutes longer. Stir in tomato paste and cook for 30 seconds.

Stir in broth, lentils, and bay leaf, scraping up any browned bits. Nestle sausage into lentils and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and sausage registers at least 160 degrees, about 35 minutes.

Remove skillet from heat. Transfer sausage to carving board. Discard bay leaf. Stir parsley into lentils and season with salt and pepper to taste. Slice sausage on bias 1 inch thick and place on top of lentils. Serve.