Pressure Cooker Winter Squash and Lentil Stew

Ingredients

• Shallots

  Raw

  2 shallot (medium) or 85g

• Ginger

  Spices, ground

  3 tsp or 5g

• Vegetable oil

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

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

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