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Lentil and Bratwurst Stew
Lentil and Bratwurst Stew
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Prep Time:
35 minutes
Total Time:
2 hours 15 minutes
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 cup Chianti or dry red wine
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups fresh baby spinach leaves
Instructions:
  • In a 3-quart saucepan, sear bratwurst over medium heat until nicely browned all around.
  • Gently add 1 cup of water and bring to a boil. Lower the heat, cover, and let it simmer for 6 to 8 minutes, rotating the bratwurst until thoroughly cooked. Take the bratwurst out of the pot, cover, and chill in the refrigerator. Dispose of the cooking liquid.
  • Add the remaining 2 cups of water into the same saucepan. Mix in all the other ingredients except the bratwurst and spinach. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour 15 minutes to 1 hour 30 minutes until the lentils are tender.
  • Slice the bratwurst into 1/2-inch slices and add to the stew. Cook for about 3 minutes until the bratwurst is heated through. Add the spinach and cook uncovered for 1 to 2 minutes until it is just wilted.

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