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In a large saucepan, heat the oil over moderately low heat. Add the onion, garlic, and carrots. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the lentils, broth, salt, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are almost tender, about 20 minutes. Discard the bay leaf. Stir in the smoked sausage and parsley. Cook until the lentils are just tender but not falling apart and the sausage is warm, about 10 minutes longer.
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Cloche + smoker — dramatic cocktail and dessert smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs