Ingredients
1
tbsp
Olive Oil
1
pack
Beyond Brats
(any flavor)
8
cups
Low-Sodium Veggie Broth
1
Yellow Onion
(diced)
1
cubed
Cherry Tomatoes
(quartered)
5
Red Potatoes
(cubed)
1
Zucchini
(diced)
3
cups
French Spinach
1
cup
Dry Green Lentils
4
cloves
Garlic
(minced)
¾
tsp
Dried Oregano
¾
tsp
Dried Basil
¼
tsp
Crushed Red Pepper Flakes
¼
tsp
Paprika
1
Bay Leaf
¼
tsp
Salt
½
tsp
Ground Black Pepper
Directions
1
Slice the brat, add to a pan and cook the brats (I usually cook the brats longer than I normally would when adding to soup because the broth will soften in and add moisture back in). Once done, set aside.
2
In a large stock pot or Dutch-oven set over medium heat, add the oil. Stir in the garlic and onion, cook until fragrant. Sprinkle in the oregano, basil, red pepper flakes, paprika, salt and black pepper. Add the bay leaf and then pour in the veggie broth. Bring to a boil, then add the potatoes and lentils and cook for 10 minutes.
3
After the 10 minutes, add in the tomatoes and zucchini, continue simmering for 15 minutes or until the lentils are tender. Add The Brats. Stir in the spinach and wilt, about 2 minutes. Serve immediately, top with parmesan shavings if desired.