Tuesday, January 12, 2010

Tuscan Lentil Stew

My dear Mom gave me a little crock pot cookbook from Pillsbury the other day. I love using the crockpot and quickly thumbed through it to see what I could make with the ingredients I had on hand. This stew turned out pretty good. It was a recipe I'd make again but nothing that blew me away. It was very flavorful and reheated nicely too. Good way to get your lentils in also.

1 1/4 cups Progresso chicken broth or vegetable broth
1 cup dried lentils, sorted, rinsed
1 1/2 lbs russet potatoes, cut into 3/4-inch pieces (I used red because it's all I had)
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(I omitted because I'm a sissy)
fresh baby spinach leaves, chopped
fresh Parmesan cheese, shredded

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.

Here are the results:

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