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
Preparation
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.
