1largewhite potato, cut up into 1 inch cubesoptional
1cupshredded white cabbage
2cupsUnsalted Chicken Broth
1can14.5 oz diced tomatoes, undrained
2cupsfresh baby spinach leaves
In 3-quart saucepan with bratwurst and water to cover them over high heat until water is completely evaporated. Turn down heat to medium and add olive oil. Cook until browned on all sides. Remove and place on a plate
Fry onion and garlic until translucent. Add oil as needed to the same pan you cooked the bratwurst in.
Into same saucepan, pour in 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.