Tuscan Lentil Stew

Ingredients

  • 1 ½ cups chicken broth or vegetable broth (we used Swanson’s reduced-sodium chicken broth)
  • 1 cup dried lentils, sorted and rinsed
  • 1 ½ pounds russet potatoes, cut into ¾-inch pieces
  • 2 cups chopped onions
  • 3 cloves garlic, finely chopped
  • 2 cans (14.5 oz. each) diced tomatoes, undrained (we used one diced can of tomatoes and another can of petite cut diced tomatoes with zesty jalapeños)
  • 2 tsp. Italian seasoning
  • 1 tsp. salt (we used kosher salt)
  • ¼ tsp. crushed red pepper flakes (we used cayenne)
  • 1 bag (5 or 6 oz.) fresh baby spinach leaves, chopped (we didn’t chop ours)
  • Shaved or shredded fresh Parmesan cheese (we shredded ours)

Directions

  1. Take a 4- to 5-quart slow cooker out and spray the inside of it with cooking spray. Add everything to the slow cooker (stirring to mix)) except the spinach and cheese.
  2. Put the lid on the slow cooker and let the stew cook on LOW heat for 8 to 10 hours.
  3. After those 8 to 10 hours pass, add the spinach into the slow cooker, putting the lid back on afterwards. Allow the stew to cook for another 5 minutes or however long it takes for the spinach to get wilted. Sprinkle the cheese on each individual serving and enjoy !

Recipe source unknown.

We weren’t paid in any form to mention Swanson.

Hope you enjoy life !

Advertisements

Author: Cooking With The Cat Ladies

Me and mommy have cats and we love cooking !

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s