Pressure-Cooker Winter Squash And Lentil Stew
15m prep 18m cook 30m ready
A hearty and warming stew made with butternut squash, green lentils, and spinach, seasoned with coriander and cardamom. Cooked quickly in a pressure cooker for a comforting meal.
Ingredients
- 2 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 1½-inch chunks
- 1 lb dried green lentils picked over
- 6 cup chicken or vegetable broth
- 3/4 tsp salt divided
- 1 pack baby spinach
- 1 tbsp cider vinegar
- 1/2 tsp pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 26.5 mg
- Iron: 0.57 mg
- Magnesium: 16.1 mg
- Phosphorus: 20.1 mg
- Potassium: 178 mg
- Zinc: 0.15 mg
Let's Cook
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Step 1.
In a pressure-cooker pot over medium heat, cook the sliced shallots and finely chopped ginger in vegetable oil, stirring frequently, for about 5 minutes until the shallots are golden and softened.
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Step 2.
Add the ground coriander and cardamom to the pot and cook, stirring constantly, for 1 minute until fragrant.
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Step 3.
Add the butternut squash chunks, picked-over green lentils, chicken or vegetable broth, and ¼ teaspoon of salt. Stir to combine.
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Step 4.
Cover the pressure cooker, lock the lid, and bring to high pressure over high heat. Once at pressure, reduce the heat to medium-low and cook for 12 minutes.
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Step 5.
Quick-release the pressure by carefully turning the valve to release steam. Unlock and remove the lid.
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Step 6.
Stir in the baby spinach, cider vinegar, pepper, and the remaining ½ teaspoon of salt until the spinach is wilted, about 1 minute.
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