Lentil and Bratwurst Stew

By Betty Crocker Kitchens

March 10, 2015

fresh bratwurst links

cups water

large leek, cut in half lengthwise, then crosswise into 1/2-inch pieces (3 cups)

medium stalk celery, sliced (1/2 cup)

medium carrot, sliced (1/2 cup)

cup dried green lentils, sorted, rinsed

1/2

teaspoon salt

cup Chianti or dry red wine

can (14.5 oz) diced tomatoes, undrained

cups fresh baby spinach leaves

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1

In 3-quart saucepan, cook bratwurst over medium heat until browned on all sides.
2

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.
3

Into 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.
4

Cut bratwurst into 1/2-inch slices; stir into stew. Cook about 3 minutes or until bratwurst is hot. Stir in spinach. Cook uncovered 1 to 2 minutes longer or just until spinach is wilted.

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.