Tuscan Lentil Stew

• 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

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.

progresso chicken, dried lentils, russet potatoes, onions, garlic, tomatoes, italian seasoning, salt, red pepper, fresh baby spinach leaves, parmesan cheese

Taken from www.food.com/recipe/tuscan-lentil-stew-404260 (may not work)