Pressure Cooker Winter Squash and Lentil Stew

This soup recipe warms chilly fingers and toes with seasonal flavors of sweet butternut squash and savory lentils. Seconds anyone?

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 c. chicken or vegetable broth
• 5 c. packed baby spinach
• 1 tbsp. cider vinegar

Directions

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