Tuscan Lentil Stew - cooking recipe

Ingredients

1 1/4 cups progresso chicken broth or 1 1/4 cups vegetable broth
1 cup dried lentils, sorted, rinsed
1 1/2 lbs russet potatoes, cut into 3/4-inch pieces (3 large)
2 cups chopped onions
3 garlic cloves, finely chopped
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 teaspoons italian seasoning
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
fresh baby spinach leaves, chopped
fresh parmesan cheese, shredded

Preparation

Spray 4-to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except spinach and cheese.
Cover, cook on Low heat setting 8-10 hours.
Stir in spinach. Cover about 5 minutes longer or until spinach is wilted. Sprinkle each serving with cheese.