Curried Lentil-Vegetable Stew
2 teaspoons olive oil
1 large onion, chopped
1 leek, cleaned and chopped
1 (32-ounce) container reduced-sodium vegetable or chicken broth, warmed
1 pound butternut squash, peeled, halved, seeded, and cut into 1½-inch chunks
1 cup brown lentils, picked over, rinsed, and drained
1 tablespoon curry powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
2 cups lightly packed coarsely chopped kale
1 Heat oil in pressure cooker over high heat. Add onion and leek; cook, stirring, until softened about 3 minutes. Stir in broth, squash, lentils, curry powder, cumin, salt, and pepper; lock lid in place. Bring to high pressure over high heat. Reduce heat just enough to maintain pressure; cook 10 minutes.
2 Quick-release the pressure according to the manufacturer’s directions. Stir in kale; simmer until tender, about 5 minutes longer.
PER SERVING (1⅓ cups): 196 Cal, 2 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 300 mg Sod, 35 g Carb, 5 g Sugar, 14 g Fib, 10 g Prot, 108 mg Calc.
HEALTHY EXTRA
Add 2 cups of diced zucchini to the soup along with the kale in step 2.