6 Servings 20 min Cook
2 Shallot (medium) Shallots
3 Tsp Ginger
2 1 Tsp Vegetable Oil
1 Tsp Coriander Seed
1/2 Tsp, ground Cardamom
1 Medium (1 lb) Squash
2 Cup Lentils
6 Cup Vegetable Broth
6 Cup Spinach
2 1 Tsp Vinega
In pressure-cooker pot on medium heat, cook shallots and ginger in oil 5 minutes or until shallots are golden, stir occasionally.
Then add coriander and cardamom to the pot and cook for 1 minute, stirring.
After 1 minute, 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.
