Butternut Squash Lentil Stew
A warm and fragrant stew featuring butternut squash, sweet potatoes, red lentils, and vegetables.
Equipment
- Pressure Cooker
Ingredients
- ½ butternut squash 4 cups
- 1 yellow bell pepper
- 1 red bell pepper
- 2-3 sweet potatoes 4 cups
- 1 carrot
- 2 celery stalks
- 4 cloves of garlic 2 Tbsp
- 1 jalapeno
- 2 small onions
- 4 cups vegetable broth
- 1 cup red lentils
- 1 lime juiced
- ½ cup cilantro chopped
- 2 green onions chopped
- 1 Tbsp ras el hanout*
- 1 tsp coriander
- 1 Tbsp cumin
- 1 Tbsp smoked paprika
- chopped cilantro sliced scallions (optional)
Instructions
- Chop all of the vegetables.
- Using the sauté function, sauté onions, peppers, celery, carrot, garlic, and jalapeno until translucent (4-6 minutes).
- Add sweet potato, butternut squash, seasonings, lentils, and broth.
- Set for 7 minutes on high pressure.
- Allow to naturally release, about 10-15 minutes.
- Remove lid and gently stir in the juice of one lime and half of the chopped cilantro.
- Garnish with chopped cilantro and sliced scallions, if desired.
Notes
* Ras el hanout translated means “top shelf.” It's an aromatic signature blend containing as many as 50 individual herbs and spices. I purchased mine from the Little Spice Company on Amazon; but you can make a vibrant, earthy mix of eight spices by combining 1 tsp cumin, 1 tsp ginger, ¾ tsp black pepper, ½ tsp cinnamon, ½ tsp ground coriander, ½ tsp allspice, ½ tsp cayenne, and ¼ tsp ground cloves. It makes three tablespoons. (epicurious)