Jessica Cooke

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Prep. Time

15

Cook Time

17

Serves

4

Description:

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
Method:

In 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. 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 1/2 teaspoon each of salt and pepper.

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