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Lentil and Bratwurst Stew

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Lentil and Bratwurst Stew
  • Prep 35 min
  • Total 2 hr 15 min
  • Servings 6
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By Betty Crocker Kitchens
Updated Mar 10, 2015

Ingredients

  • 3 fresh bratwurst links
  • 3 cups water
  • 1 large leek, cut in half lengthwise, then crosswise into 1/2-inch pieces (3 cups)
  • 1 medium stalk celery, sliced (1/2 cup)
  • 1 medium carrot, sliced (1/2 cup)
  • 1 cup dried green lentils, sorted, rinsed
  • 1/2 teaspoon salt
  • 1 cup Chianti or dry red wine
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups fresh baby spinach leaves

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

300 Calories, 12g Total Fat, 14g Protein, 31g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
780mg
33%
Potassium
620mg
18%
Total Carbohydrate
31g
10%
Dietary Fiber
7g
28%
Sugars
4g
Protein
14g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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