Winter Squash & Lentil Stew
15m prep 20m cook 35m ready
A hearty stew featuring butternut squash and green lentils, seasoned with coriander and cardamom, and finished with fresh spinach. Ready in 35 minutes using an Instant Pot.
Ingredients
- 2 medium shallots thinly sliced
- 1 tbsp fresh ginger finely chopped
- 1 tbsp vegetable oil
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- 1 small butternut squash peeled, seeded, and cut into 1½-inch chunks
- 1 lb green lentils rinsed and picked over
- 6 cup chicken or vegetable broth
- Kosher salt and pepper
- 5 cup packed baby spinach
- 1 tbsp cider vinegar
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 45.2 mg
- Iron: 1.11 mg
- Magnesium: 32.2 mg
- Phosphorus: 30.6 mg
- Potassium: 286 mg
- Zinc: 0.28 mg
Let's Cook
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Step 1.
Press Sauté on the Instant Pot, adjust to medium heat. Add 1 tablespoon vegetable oil, then cook the sliced shallots and chopped ginger, stirring frequently, for about 5 minutes until the shallots are golden and softened.
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Step 2.
Add 1 teaspoon ground coriander and ½ teaspoon ground cardamom; cook for 1 minute, stirring constantly, until fragrant.
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Step 3.
Add the peeled and cubed butternut squash, rinsed green lentils, 6 cups chicken or vegetable broth, and ¼ teaspoon salt. Stir to combine.
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Step 4.
Cover the Instant Pot, lock the lid, and cook on high pressure for 12 minutes. Once done, use the quick release method to release the pressure, then carefully open the lid.
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Step 5.
Stir in 5 cups packed baby spinach, 1 tablespoon cider vinegar, and ½ teaspoon each salt and pepper. Stir until the spinach is wilted. Serve hot.
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