·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
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!
My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!
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