Italian Chicken Sausage and Lentil Bowl

• 89
  24 oz Italian chicken sausage links, sliced into 1/2-inch rounds

  Pasture Raised Sugar-Free Italian Chicken Sausage89$15.95Buy from Grass Roots Farmers' Cooperative
• 95
  2 tbsp extra-virgin olive oil, divided

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 97
  1 tsp dried Italian seasoning

  Organic Italian Seasoning97$16.00Buy from Smith & Truslow
• 71
  1 cup cherry tomato passata

  Realfoods By Organico Organic Cherry Tomato Passata 420G71$12.00Buy from SuperfoodUK
• 88
  1 cup chicken broth

  Pasture Raised Chicken Broth88$8.95Buy from Grass Roots Farmers' Cooperative
• 1/2 tsp salt
• 1/4 tsp black pepper

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1. 1

   Slice the Italian chicken sausage links into even half-inch rounds and measure out all remaining ingredients.

2. 2

   Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the sliced Italian chicken sausage rounds in a single layer and sear undisturbed for 4 minutes until deeply browned on the bottom, then turn the slices and cook for 3 minutes more until browned on both sides. Transfer the sausage rounds to a plate.

3. 3

   Lower the skillet heat to medium. Add the remaining 1 tablespoon of extra-virgin olive oil, then stir in the minced garlic and dried Italian seasoning, sautéing for 1 minute until fragrant.

4. 4

   Pour in the cherry tomato passata and chicken broth, then stir in the salt and black pepper, using a wooden spatula to scrape up the savory browned bits from the skillet surface.

5. 5

   Bring the sauce to a simmer over medium heat, then lower the heat to medium-low and simmer uncovered for 8 minutes until slightly thickened and concentrated.

6. 6

   Return the browned Italian chicken sausage rounds along with their resting juices to the skillet, tossing gently to coat in the sauce and heating through for 2 minutes.

7. 7

   Ladle the sausage and rich tomato sauce evenly into four shallow bowls and serve hot.