Squash, lentil & bean one-pot with fig raita
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 400g piece butternut squashpeeled, deseeded and chunkily diced
- 1 onionsliced
- 1 tbsp olive oil
- 2 tsp ground cumin
- ½ tsp chilli flakes
- 400g can chopped tomato
- 100g dried red lentil
- 2 tsp agave syrupor brown sugar
- 2 tsp red or white wine vinegar
- 400g can kidney beandrained and rinsed
- 2 dried figsfinely chopped
- 150ml pot fat-free natural yogurt
- ½ small bunch parsleychopped
Nutrition: per serving
- kcal540
- fat9g
- saturates2g
- carbs83g
- sugars40g
- fibre15g
- protein28g
- salt1.2glow
Method
step 1
Fry the squash and onion in the oil for 5-8 mins until the onion is softened. Stir in the cumin and chilli for 1 min. Add the tomatoes plus a canful of water from the tomato can, the lentils, agave or sugar and vinegar. Bring to a simmer and cook for 10 mins, then stir in the beans and cook for a further few mins until the lentils are tender and the beans heated through.
step 2
Meanwhile, mix the figs, yogurt and parsley together. Season the stew, then serve in bowls with fig raita on the side.
