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Pressure Cooker Winter Squash and Lentil Stew

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Ingredients

Adjust Servings:
2 Medium Shallots thinly sliced
1 tbsp. Fresh Ginger finely chopped, peeled
1 tbsp. Vegetable Oil
1 tsp. ground coriander
1/2 tsp. Ground Cardamom
1 Butternut Squash peeled, seeded and cut into 1 1/2" chunks
1 lb. Green Lentils picked over
6 cup Chicken or vegatable broth
5 cup Packed baby spinach
1 tbsp. Cider Vinegar

Nutritional information

325
Calories
19 g
Protein
57 g
Carbohydrates
4 g
Fat
15 g
Fiber
705 mg
Sodium

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Pressure Cooker Winter Squash and Lentil Stew

Pressure Cooker Winter Squash and Lentil Stew

Features:
  • Vegan

Pressure Cooker Winter Squash and Lentil Stew

  • 35
  • Serves 6
  • Medium

Ingredients

Directions

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Pressure Cooker Winter Squash and Lentil Stew

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Steps

1
Done

Step 1

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.

2
Done

Step 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
Done

Step 3

Stir in spinach, vinegar and 1/2 teaspoon each of salt and pepper.

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