Vegan lentil and squash stew

INGREDIENTS

1 small butternut squash, peeled, seeded and cut into 1 1/2” chunks
1 lb. green lentils, picked over
1 packet baby spinach
2 medium shallots, thinly sliced
1 tbsp. finely chopped fresh ginger
1 tbsp. olive oil
1 tsp. ground coriander
½ tsp ground cardamom
3 pints of vegetable sock
½ lemon, zested and squeezed

METHOD

In large pan on medium, cook shallots and ginger in oil 5 minutes or until shallots are golden.
Add coriander and cardamom
Cook for 1 minute
Add squash, lentils, stock and ¼ teaspoon salt.
Cover and bring to the boil.
Reduce heat to medium-low. Cook for 25 minutes.
Stir in spinach, lemon zest and cover
Season and serve as soon as the spinach has wilted with ½ tsp of lemon juice