Tuscan Lentil Stew

Name: Tuscan Lentil Stew
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Yield: 6 serving(s)
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 1/2 ounce) 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

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Recipe by Pinay0618

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

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READY IN: 10hrs 10mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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 1/2 ounce) 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

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

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