- 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
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.
Cover, lock and bring up to pressure on high. Reduce heat to medium-low. Cook 12 minutes. Release pressure by using quick-release function.
Stir in spinach, vinegar and ½ tsp each salt and pepper.
Note: You can also cook this in a pot on the stove instead.