Best Lentil And Bratwurst Stew Recipes

French-Lentil and Sausage Stew image

Provided by Martha Stewart

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil
1 pound kielbasa, cut diagonally into 1/2-inch-thick slices
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
7 garlic cloves, chopped
3 1/2 cups Le Puy lentils (about 2 pounds), rinsed and picked over
2 cups homemade or low-sodium store-bought chicken stock
1 dried bay leaf
3 teaspoons finely chopped fresh rosemary
Coarse salt and freshly ground pepper

Steps:

Heat 2 tablespoons oil in a large saucepan over medium-high heat until hot but not smoking. Brown sausage, about 6 minutes. Transfer to a bowl.
Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
Stir in the lentils, stock, 3 1/2 cups water, bay leaf, 1 teaspoon rosemary, and remaining 2 tablespoons oil; season with salt. Bring stew to a boil. Reduce heat to medium-low, and simmer until lentils are just tender, about 50 minutes.
Return sausage to the pan; cook until heated through, about 5 minutes. Stir in remaining 2 teaspoons rosemary. Season stew with salt and pepper.

Lentil-Sausage Stew image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 lb smoked sausage, cut into 1/4-inch slices
3 medium carrots, cut into 1/2-inch slices (1 1/2 cups)
1 large onion, chopped (1 cup)
1 large sweet potato, peeled, cut into1/2-inch pieces
2 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
2 cups dried brown lentils, sorted, rinsed
2 cartons (32 oz each) Progresso™ chicken broth (8 cups)
1 can (14.5 oz) whole tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cups fresh baby spinach leaves, coarsely chopped

Steps:

In 4-quart Dutch oven, heat oil over medium-high heat. Cook sausage in oil 5 to 6 minutes, stirring frequently, until golden brown. With slotted spoon, remove sausage to bowl; cover to keep warm.
Add carrots, onion and sweet potato to drippings in Dutch oven. Cook 8 minutes, stirring occasionally, until almost tender. Stir in garlic and thyme; cook 1 minute. Add lentils and broth. Heat to boiling; reduce heat. Cover; simmer 30 minutes or until lentils are tender.
Stir in sausage, tomatoes, salt and pepper, breaking up tomatoes. Cook uncovered 5 to 7 minutes. Stir in spinach; cook 2 to 3 minutes or until wilted.

Nutrition Facts : Calories 410, Carbohydrate 40 g, Fat 2, Fiber 10 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1650 mg

Alsatian Lentil Soup With Bratwurst image

Provided by ratherbeswimmin

Categories Lentil

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb brown lentils, rinsed and picked over
4 bratwursts
4 celery ribs, chopped
2 medium carrots, peeled and chopped
2 medium leeks, trimmed, well washed, and chopped
1 bay leaf
1/2 teaspoon chopped fresh thyme
salt
fresh ground pepper
8 cups water
creme fraiche or sour cream

Steps:

In a large slow cooker, combine all the ingredients except for the creme fraiche.
Cover and cook on LOW for 6-8 hours or until the lentils are tender.
Discard the bay leaf.
Remove the bratwurst and cut it into slices.
Stir the slices into the soup; taste for seasoning and adjust.
Serve the soup hot, topping each bowl with a dollop of creme fraiche.

Nutrition Facts : Calories 364.9, Fat 13.1, SaturatedFat 4.4, Cholesterol 31.4, Sodium 401, Carbohydrate 40.5, Fiber 18.5, Sugar 3.1, Protein 21.1