Pressure Cooker Winter Squash and Lentil Stew

Ingredients

• Shallots

  Raw

  2 shallot (medium) or 85g

• Ginger root

  Raw

  1 tbsp or 6g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Coriander seed

  Spices

  1 tsp or 2g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Lentils

  Raw

  2 cup or 384g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Spinach

  Raw

  6 cup or 180g

• Vinegar

  Cider

  3 tsp or 15g

Directions

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