Tuscan Lentil Stew

Progresso® chicken broth provides a simple addition to a wholesome lentil stew. An Italian dinner that's ready for cooking in 15 minutes. MORE+ LESS-

By Pillsbury Kitchens

September 17, 2010

1 1/4

cups Progresso™ chicken broth (from 32-oz carton) or vegetable broth

cup dried lentils, sorted, rinsed

1 1/2

lb russet potatoes (3 large), cut into 3/4-inch pieces

cups chopped onions

cloves garlic, finely chopped

cans (14.5 oz each) diced tomatoes, undrained

teaspoons Italian seasoning

teaspoon salt

1/4

teaspoon crushed red pepper flakes

bag (5 or 6 oz) fresh baby spinach leaves, chopped

Shaved or shredded fresh Parmesan cheese

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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 to 10 hours.
3

Stir in spinach. Cover; cook about 5 minutes longer or until spinach is wilted. Sprinkle each serving with cheese.

Serve with a mixed-greens salad and garlic toast.
Stirring in fresh herbs and greens at the end of cooking brightens the flavor and color of slow-cooked dishes. In addition to the spinach, try stirring in 2 tablespoons chopped fresh Italian parsley or basil.