Pressure Cooker Winter Squash and Lentil Stew

by Good Housekeeping
Pressure Cooker Winter Squash and Lentil Stew

Ingredients

·1/2 onion, thinly sliced
·1 garlic clove, minced
·1 tablespoon finely chopped peeled fresh ginger
·1 tablespoon olive oil
·1 teaspoon cumin
·1/2 teaspoon cardamom
·1 small butternut squash, peeled, seeded and chopped
·1 pound green lentils, rinsed and drained
·6 cups chicken or vegetable broth
·5 cups packed spinach or chard
·1 tablespoon apple cider vinegar

Directions

In a pressure-cooker pot on medium, cook onions, garlic, and ginger in oil for 5 minutes, or until onions are translucent while stirring. Add cumin and cardamom. Cook 1 minute, while stirring. Add squash, lentils, broth, and 1/4 teaspoon salt. Cover, lock and bring up the pressure to high. Reduce heat to medium-low and cook for 12 minutes. Release pressure by using quick-release function. Stir in spinach, vinegar, salt and pepper. Taste and adjust seasoning, if desired. Then, serve and enjoy!

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

Get started!

Your first Ooooby box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.