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Winter Squash and Lentil Stew

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Prep Time 10 mins
Cook Time 20 mins

Ingredients
  

  • 1 tbsp finely chopped peeled fresh ginger
  • 1 tbsp vegetable oil
  • 2 medium shallots thinly sliced
  • 1 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 6 c chicken or vegetable broth
  • 1 small butternut squash peeled, seeded and cut into 1 1/2″ chunks
  • 1 lb green lentils picked over
  • 5 c packed baby spinach
  • 1 tbsp cider vinegar

Instructions
 

  • In a pressure cooker, on medium, cook the shallots and ginger in oil for 5 minutes or until shallots are golden. Stir often.
  • Add the coriander and cardamom. Cook for 1 minute. Stir the entire time. Add the squash, lentils, broth, and 1/4 teaspoon salt.
  • Cover, lock and bring up the pressure to high. Then, reduce the heat to medium-low.
  • Cook for 12 minutes. Release pressure by using the quick-release function.
  • Stir in spinach, vinegar, and 1/2 teaspoon each of salt and pepper.