Sausage with Lentils | America's Test Kitchen

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