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
- 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.