1 T olive oil
1 1/2 cups coarsely chopped onions
2 3/4 cups boiling water
1 cup dried lentils, picked over and rinsed
1 pound butternut squash, peeled,seeded and cut into 1-inch chunks
1/2 to 1 1/2 t dried sage leaves
Salt and pepper to taste
1 to 3 t balsamic vinegar (optional)
1/4 cup minced fresh parsley
Heat the oil in a pressure cooker. Cook the onions over medium high heat, stirring frequently, until they just begin to brown, 2 to 3 minutes. Add the water, lentils, squash, and sage.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 9 minutes. Release the pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the lentils are not quite tender, replace (but do not lock) the lid and simmer until they are done. (Depending upon the age of the lentils, the mixture may be soupy or a bit dry; add boiling water as needed to create a stew-like consistency.)
Add salt and pepper and stir well. Add a bit of vinegar, if desired, to perk up the flavors. Serve in small bowls garnished with parsley.