Tuscan Lentil Stew

It appears that I have not overcome my cookbooklet addiction, after all. This recipe is from Pillsbury's latest slow cooker booklet.

• Ready In: 10 hrs 10 mins
• Serves: 6

Ingredients

• 1 1⁄4 cups  progresso chicken broth or 1 1⁄4 cups vegetable broth
• 1  cup dried lentils, sorted, rinsed
• 1 1⁄2 lbs russet potatoes, cut into 3/4-inch pieces (3 large)
• 2  cups  chopped onions
• 3  garlic cloves, finely chopped
• 2 (14 1/2ounce) cans diced tomatoes, undrained
• 2  teaspoons  italian seasoning
• 1  teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
•  fresh  baby spinach leaves, chopped
•  fresh parmesan cheese, shredded

Directions

1. Spray 4-to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except spinach and cheese.
2. Cover, cook on Low heat setting 8-10 hours.
3. Stir in spinach. Cover about 5 minutes longer or until spinach is wilted. Sprinkle each serving with cheese.