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Warming Winter Squash And Lentil Stew


  • 2 medium shallots, thinly sliced
  • 1 tbsp fresh ginger, peeled and finely chopped
  • 1 tbsp vegetable oil
  • 1 tsp ground coriander
  • ½ tsp ground cardamom
  • 1 small butternut squash, peeled, seeded and cut into 1 1/2" chunks
  • 1 lb green lentils, picked over
  • 6 c vegetable broth
  • 5 c packed baby spinach
  • 1 tbsp cider vinegar


  1. In a 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 ¼ tsp salt.

  2. Cover, lock and bring up to pressure on high. Reduce heat to medium-low. Cook 12 minutes. Release pressure by using quick-release function.

  3. Stir in spinach, vinegar and ½ tsp each salt and pepper.

  4. Note: You can also cook this in a pot on the stove instead.

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