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.
Meanwhile, mix the figs, yogurt and
parsley together. Season the stew, then
serve in bowls with fig raita on the side.