Lentil And Bratwurst Stew Recipes

ALSATIAN LENTIL SOUP WITH BRATWURST

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.

LENTIL AND BRATWURST STEW

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.

FRENCH-LENTIL AND SAUSAGE STEW

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.