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German Bratwurst Lentil Stew with Caraway and Mustard
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Course Soup
Cuisine German
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon oil
  • 4 bratwurst sausages, sliced into rounds
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 cup dried green lentils, rinsed
  • 4 cups beef broth
  • 1 teaspoon caraway seeds
  • 2 tablespoons whole grain mustard
  • Salt and black pepper to taste

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the sliced bratwurst and cook until browned on all sides. Remove the sausage and set it aside.
  • Add the onion, carrots, and celery to the pot. Cook for about 5 minutes until the vegetables begin to soften. Stir in the garlic and cook for 1 minute more.
  • Pour in the lentils, beef broth, caraway seeds, and mustard. Bring the mixture to a boil, then lower the heat to a gentle simmer.
  • Return the browned bratwurst to the pot. Simmer uncovered for 30 to 40 minutes until the lentils are tender. Season with salt and pepper before serving.

Notes

Whole grain mustard gives the broth small bursts of flavor that pair well with the caraway. If the stew thickens too much after sitting, stir in a little extra broth when reheating. Leftovers taste even better the next day once the flavors have settled.
Course: Soup
Cuisine: German
Equipment: Large Pot, Knife, Cutting Board