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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 6 |
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It appears that I have not overcome my cookbooklet addiction, after all. This recipe is from Pillsbury's latest slow cooker booklet. 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 |
Directions:
1. Spray 4-to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except spinach and cheese.
2. Cover, cook on Low heat setting 8-10 hours.
3. Stir in spinach. Cover about 5 minutes longer or until spinach is wilted. Sprinkle each serving with cheese.
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