Tuscan Lentil Stew Recipe

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