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Lentil and Bratwurst Stew

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Betty Crocker Kitchens
Updated Mar 10, 2015
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Lentil and Bratwurst Stew

  • Prep Time 35 min
  • Total 2 hr 15 min
  • Servings 6
  • Ingredients 10
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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

Instructions

  • Step 
    1
    In 3-quart saucepan, cook bratwurst over medium heat until browned on all sides.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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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