Winter Squash & Lentil Stew
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
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
- 14.8 ml fresh ginger finely chopped
- 14.8 ml vegetable oil
- 4.93 ml ground coriander
- 2.46 ml ground cardamom
- 1 small butternut squash peeled, seeded, and cut into 1½-inch chunks
- 454 g green lentils rinsed and picked over
- 1.42 L chicken or vegetable broth
- Kosher salt and pepper
- 1.18 L packed baby spinach
- 14.8 ml 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml vegetable oil
- 4.93 ml ground coriander
- 2.46 ml ground cardamom
- 1.42 L chicken or vegetable broth
- Kosher salt and pepper
- 1.18 L packed baby spinach
- 14.8 ml cider vinegar
Prepare
- 2 medium shallots, thinly sliced
- 14.8 ml fresh ginger, finely chopped
- 1 small butternut squash, peeled, seeded, and cut into 1½-inch chunks
- 454 g green lentils, rinsed and picked over
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.