Tuscan Lentil Stew with Spinach & Italian Herbs
Slow-cooked Tuscan Lentil Stew with potatoes, spinach & Traditional Italian Seasoning is hearty, healthy, and full of rustic Italian flavor.
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Cooking tools:
- Slow cooker
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Grater
- Serving bowl
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)
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