Tuscan Lentil Stew


  • 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)


  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 !

Good Okra Tip

We told you we’d be trying new things and learning new things. With fall coming up, we’re thinking of soups and stew-like dishes involving okra. We learned that adding acidity of some sort (such as tomato products or vinegar) to okra cuts out the sliminess that okra has after it’s cut. We’ve never worked with fresh okra before so this is a good tip to know ahead of time !