Butternut Squash and Lentil Stew

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

5 c. chicken or vegetable broth

5 c. packed baby spinach

1 tbsp. cider vinegar

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.