LENTIL AND BRATWURST STEW

Lentil and Bratwurst Stew image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h15m

Yield 6

Number Of Ingredients 10

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:

In 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.
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.
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 Facts : Calories 300, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 7 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 4 g, TransFat 0 g