Ingredients
1 1/4
cups Progresso™ chicken broth (from 32-oz carton) or vegetable broth
1
cup dried lentils, sorted, rinsed
1 1/2
lb russet potatoes (3 large), cut into 3/4-inch pieces
2
cups chopped onions
3
cloves garlic, finely chopped
2
cans (14.5 oz each) diced tomatoes, undrained
2
teaspoons Italian seasoning
1
teaspoon salt
1/4
teaspoon crushed red pepper flakes
1
bag (5 or 6 oz) fresh baby spinach leaves, chopped
Shaved or shredded fresh Parmesan cheese
Preparation
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 to 10 hours.
Stir in spinach. Cover; cook about 5 minutes longer or until spinach is wilted. Sprinkle each serving with cheese.
