Butternut Squash, Sweet Potato, and Red Lentil Stew Ingredients: 1 medium onion, diced 3 to 4 large garlic cloves, minced 2 tablespoons oil 1 (14-ounce) can light coconut milk 1 (14-ounce) can diced tomatoes 3 cups veg broth (or one quart?) 1 large sweet potato, peeled and diced 3 cups butternut squash, peeled and diced 1/2 cup dried red or green lentils 3 tablespoons tomato paste 1 & 1/2 teaspoons cumin 1 & 1/2 teaspoons turmeric 1/2 teaspoon chili powder 1/4 teaspoon cayenne pepper 1 & 1/2 teaspoons salt freshly ground black pepper, to taste 1 big handful spinach 1 tablespoon apple cider vinegar Directions Sauté onion and garlic in instant pot Add remaining ingredients except vinegar and greens Instant pot on high pressure for 10 minutes Add vinegar and spinach, maybe some oil and let sit for 15 minutes Serve alone or with rice/sourdough