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Pressure Cooker Winter Squash and Lentil Stew
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This soup recipe warms chilly fingers and toes with seasonal flavors of sweet butternut squash and savory lentils. Seconds anyone?
- Yields:
- 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 35 mins
Ingredients
- 2
medium shallots, thinly sliced
- 1 tbsp.
finely chopped peeled fresh ginger
- 1 tbsp.
vegetable oil
- 1 tsp.
ground coriander
- 1/2 tsp.
ground cardamom
- 1
small butternut squash, peeled, seeded and cut into 1 1/2" chunks
- 1 lb.
green lentils, picked over
- 6 c.
chicken or vegetable broth
- 5 c.
packed baby spinach
- 1 tbsp.
cider vinegar
Directions
- Step 1In 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.
- Step 2Cover, lock and bring up to pressure on high. Reduce heat to medium-low. Cook 12 minutes. Release pressure by using quick-release function.
- Step 3Stir in spinach, vinegar and 1/2 teaspoon each of salt and pepper.
Nutrition Information (per serving): About 325 calories, 19 g protein, 57 g carbs, 4 g fat, 15 g fiber, 705 mg sodium.
What you'll need: Instant Pot ($79, amazon.com)
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