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, peeled, seeded and cut into 4cm chunks
- 450g green lentils, picked over 6 cups chicken or vegetable stock
- 5 cups packed baby spinach
- 1 tbsp cider vinegar
Directions
1. In a pressure-cooker pot on medium, cook shallots and ginger in oil for 5 minutes or until shallots are golden, stirring. Add coriander and cardamom; cook for 1 minute, stirring. Add butternut, lentils, stock and 1/4 tsp salt. 2. Cover, lock and bring up to pressure on high. Reduce heat to medium low. Cook for 12 minutes. Release pressure by using the quick-release function. 3. Stir in spinach, vinegar and 1/2 tsp each salt and pepper. EACH SERVING About 1 360kJ, 19g protein, 57g carbohydrate, 4g fat, 15g fibre.
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