Pressure cooker winter squash and lentil stew
This Pressure Cooker Winter Squash and Lentil Stew combines the earthy flavors of squash and lentils with aromatic spices like ginger and cardamom. Quick to prepare, it’s perfect for cozy evenings when you crave something hearty and nutritious.
Cook time 20 min
Prep time 15 min
Ingredients:
2 shallots3 tsp ginger
3 tsp vegetable oil
1 tsp coriander leaves
1/2 tsp cardamom
1 squash
2 cups lentils
6 cups vegetable broth
6 cups spinach
2.98 tsp vinegar
Experience the warmth and comfort of a hearty winter dish with this Pressure Cooker Winter Squash and Lentil Stew. Bursting with flavors from ginger, coriander, and cardamom, this stew combines the rich textures of squash and lentils to create a meal that is both nourishing and delightfully seasoned. Perfect for those chilly evenings, this recipe is designed to be both quick and easy, taking full advantage of the pressure cooker to infuse every ingredient with deep, rich flavors.
Instructions:
- Finely chop the shallots.
- Grate the ginger.
- Peel, seed, and cut the squash into small cubes.
- Roughly chop the spinach.
- Set the pressure cooker to sauté mode and add the vegetable oil.
- Once the oil is hot, add the chopped shallots and grated ginger. Sauté for 2-3 minutes until the shallots become translucent and fragrant.
- Stir in the coriander leaves and ground cardamom. Cook for another 1-2 minutes to release the flavors of the spices.
- Add the cubed squash and rinsed lentils to the pressure cooker. Stir to combine with the aromatic mixture.
- Pour in the vegetable broth, ensuring that the ingredients are well submerged in the liquid.
- Secure the lid of the pressure cooker and set it to cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before quick-releasing any remaining pressure. Safely open the lid.
- With the pressure cooker on a low sauté setting, stir in the chopped spinach. Let it wilt for about 2-3 minutes.
- Add the vinegar and give the stew a good stir. Adjust salt and pepper to taste if needed.
- Ladle the stew into bowls and serve hot. Enjoy the rich, warming flavors of this winter squash and lentil stew.
In just a few simple steps, you'll have a delectable and warming Pressure Cooker Winter Squash and Lentil Stew ready to serve. This recipe is an ideal blend of nutrition and flavor, making it a perfect choice for a healthy and satisfying meal. Enjoy the harmonious mix of spices and vegetables, and don't forget to pair it with your favorite bread or serve it over a bed of rice for a complete dining experience. Happy cooking!
Pressure cooker winter squash and lentil stew FAQ:
The cooking time is 10 minutes at high pressure. After cooking, allow the pressure to release naturally for about 10 minutes before performing a quick release for any remaining pressure.
The lentils should be soft but not mushy when cooked. If they are still firm after the initial cooking time, you can close the lid and cook for an additional 1-2 minutes under pressure.
Yes, you can substitute the squash with sweet potatoes or carrots. Ensure that the substitute is cut into similar-sized cubes for even cooking.
Cool the stew to room temperature, then transfer to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
Yes, all the ingredients in this recipe are plant-based, making it suitable for a vegan diet. Be sure to check any additional ingredients you might use for serving.
Tips:
- Ensure you cut the squash into uniformly sized pieces so they cook evenly in the pressure cooker.
- Rinse the lentils before cooking to remove any impurities and to help soften them up.
- If you prefer a thicker stew, reduce the amount of vegetable broth slightly or blend a portion of the cooked stew before serving.
- Adjust the seasonings to taste — adding more ginger or cardamom if you prefer a spicier stew.
- For added richness, consider sautéing the shallots and ginger in the vegetable oil before adding to the pressure cooker.
Nutrition per serving
6 ServingsCalories 280kcal
Protein 18g
Carbohydrates 50g
Fiber 10g
Sugar 6g
Fat 3.67g
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