Tuscan Lentil Stew with Spinach & Italian Herbs – Lesley Elizabeth

Ingredients

• 1¼ cups chicken broth (use full 32 oz carton)
• 1 cup dried lentils, sorted and rinsed
• 1½ pounds russet potatoes, cut into ¾-inch pieces
• 2 cups chopped onions
• 2 cans (14.5 oz each) diced tomatoes, undrained
• 2 tablespoons Lesley Elizabeth Traditional Italian Seasoning
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper flakes (optional, for a kick)
• 1 bag (5–6 oz) fresh baby spinach leaves, chopped
• Shaved or shredded Parmesan cheese (for garnish)