Lentil And Bratwurst Stew
Ingredients
- 3 fresh bratwurst links
- 3 cups water
- 1 large leek cut in half lengthwise, then crosswise into ½-inch pieces (3 cups)
- 1 medium stalk celery sliced (½ cup)
- 1 medium carrot sliced (½ cup)
- 1 cup dried green lentils sorted, rinsed
- ½ teaspoon salt
- 1 cup Chianti or dry red wine
- 1 can diced tomatoes undrained
- 2 cups fresh baby spinach leaves
Instructions
- n 3-quart saucepan, cook bratwurst over medium heat until browned on all sides.
- Carefully pour in 1 cup of the water.
- Heat to boiling.
- Reduce heat; cover and simmer 6 to 8 minutes, turning bratwurst occasionally, until no longer pink in center.
- Remove bratwurst from saucepan; cover and refrigerate.
- Discard cooking liquid.
- lnto same saucepan, pour remaining 2 cups water.
- Stir in all remaining ingredients except bratwurst and spinach.
- Heat to boiling.
- Reduce heat; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until lentils are tender.
- Cut bratwurst into ½-inch slices; stir into stew.
- Cook about Minutes or until bratwurst is hot.
- Stir in spinach.
- Cook uncovered 1 to 2 minutes longer or just until spinach is wilted.
Notes & Wine Advice
Healthy twist :
Reduce fat and calories from this dish by substituting fully cooked chicken sausage (any flavor) for the bratwurst. There’s no need to cook it first. Simply slice it and add it to the stew in step 3 and continue as directed in recipe.
Nutrition values
Calories: 300 kcal