Ingredients

Adjust Servings:

	2 Medium Shallots thinly sliced
	1 tbsp. Fresh Ginger finely chopped, peeled
	1 tbsp. Vegetable Oil
	1 tsp. ground coriander
	1/2 tsp. Ground Cardamom
	1 Butternut Squash peeled, seeded and cut into 1 1/2" chunks
	1 lb. Green Lentils picked over
	6 cup Chicken or vegatable broth
	5 cup Packed baby spinach
	1 tbsp. Cider Vinegar

Nutritional information

325

Calories

19 g

Protein

57 g

Carbohydrates

4 g

Fat

15 g

Fiber

705 mg

Sodium

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Pressure Cooker Winter Squash and Lentil Stew

Name: Pressure Cooker Winter Squash and Lentil Stew
Yield: 6 Servings
Ingredients: Medium Shallots: 2; Fresh Ginger: 1 tbsp.; Vegetable Oil: 1 tbsp.; ground coriander: 1 tsp.; Ground Cardamom: 1/2 tsp.; Butternut Squash: 1; Green Lentils: 1 lb.; Chicken or vegatable broth: 6 cup; Packed baby spinach: 5 cup; Cider Vinegar: 1 tbsp.

Features:

35
Serves 6
Medium

Ingredients

2 Medium Shallots
thinly sliced
1 tbsp. Fresh Ginger
finely chopped, peeled
1 tbsp. Vegetable Oil
1 tsp. ground coriander
1/2 tsp. Ground Cardamom
1 Butternut Squash
peeled, seeded and cut into 1 1/2" chunks
1 lb. Green Lentils
picked over
6 cup Chicken or vegatable broth
5 cup Packed baby spinach
1 tbsp. Cider Vinegar

Directions

Pressure Cooker Winter Squash and Lentil Stew

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Steps

1 Done	Step 1 In pressure-cooker pot on medium, cook shallots and ginger in oil 5 minutes or until shallots are golden, stirring. Add coriander and cardamom; cook 1 minute, stirring. Add squash, lentils, broth and 1/4 teaspoon salt.
2 Done	Step 2 Cover, lock and bring up to pressure on high. Reduce heat to medium-low. Cook 12 minutes. Release pressure by using quick-release function.
3 Done	Step 3 Stir in spinach, vinegar and 1/2 teaspoon each of salt and pepper.