Pressure Cooker Winter Squash and Lentil Stew

Name: Pressure Cooker Winter Squash and Lentil Stew
Prep time: 15 min
Total time: 35 min
Yield: 6 serving(s)
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

By The Good Housekeeping Test KitchenPublished: Jan 24, 2017

1 Rating

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butternut squash and lentil stew on a white plate

Mike Garten

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Yields:

6 serving(s)

Active Time:

15 mins

Total Time:

35 mins

This soup recipe warms chilly fingers and toes with seasonal flavors of sweet butternut squash and savory lentils. Seconds anyone?

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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 cups chicken or vegetable broth
5 cups packed baby spinach
1 Tbsp. cider vinegar

Directions

1. 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.
2. 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.
3. 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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