Squash, lentil & bean one-pot with fig raita

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• Lindsay

  12 June 2012

  Lindsay rated and commented on this recipe

  

  This was quite nice but needed a veg. stock cube. Also, i didn't like the idea of the fig so I used cucumber and a whole garlic clove along with the parsley to flavour the yogurt. I had enough for more than two people, considering I served it with bread.

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• pussycat253

  12 June 2012

  pussycat253 rated and commented on this recipe

  

  This is lovely! The spices work very well... must add some seasoning though. That is a must. Very easy to make. but other than that, a beautiful dish. I didn't make the fig dip as I am freezing in batches for work but I can imagine the two go together perfectly. Lovely. You must make this. I added a the juice of half a lime also at the end just to lift the flavour. Beautiful.

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• Becky

  21 July 2012

  Becky rated and commented on this recipe

  

  Really delicious and filling. It's good comfort food without the calories and I think will become a regular weekday dish. Have made it twice now, second time with sweet potato instead of the butternut squash which also worked well. I find it makes more than enough for 2, but suits me as I take leftovers to work the next day. Following the other suggestions I also added a veg stock cube and made the dip as Lindsay did, as had those ingredients already.

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• Blue

  25 September 2012

  Blue rated and commented on this recipe

  

  Very nice dish. I added carrot just for some more veg and cooked it for longer than stated. I didn't bother with the raita.

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• Marola

  11 October 2012

  Marola rated and commented on this recipe

  

  Very hearty. I used pumpkin instead of squash and cooked it for longer.

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• sw77

  31 October 2012

  sw77 rated and commented on this recipe

  

  Great filling recipe. I added a clove of garlic with the onion &used a tablespoon of sweet chilli sauce instead of the agave. You could probably halve the amount of kidney beans &still be a very substantial dish.for 2. Served with plain yogurt and a little chutney rather than buying figs!

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• RhiKavok

  10 November 2012

  RhiKavok rated and commented on this recipe

  

  Horrible. Followed the recipe to the letter and cannot see anywhere that I went wrong but found this to be a horrible texture. The yogurt made it marginally mire bearable but once that was gone, the rest of the meal was banned. Both of us are perplexed that this recipe has enjoyed so many 5 star ratings. it was a gloopy, oddly flavoured mess. This recipe did nothing to celebrate the great butternut squash. Sorry.

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• RhiKavok

  10 November 2012

  RhiKavok commented on this recipe

  Apologies for autochange. *more and *binned

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• David G

  04 January 2013

  David G rated and commented on this recipe

  

  Made this exactly per the recipe and it was delicious. There was actually slightly too much for too people but the leftovers reheated very successfully for a light lunch the following day

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• David G

  04 January 2013

  David G commented on this recipe

  Sorry - meant to say too much for TWO people!

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• sw77

  29 March 2013

  sw77 commented on this recipe

  One of my fave recipes. Add a few cloves of garlic with the onion. Tonight I realised I had no squash so subbed carrots and parsnips - delish!! Always use half the kidney beans recommended - even I can't eat that much!!

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• sw77

  29 March 2013

  sw77 commented on this recipe

  One of my fave recipes. Add a few cloves of garlic with the onion. Tonight I realised I had no squash so subbed carrots and parsnips - delish!! Always use half the kidney beans recommended - even I can't eat that much!!

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Ingredients

• 400g piece butternut squash , peeled, deseeded and chunkily diced
• 1 onion , sliced
• 1 tbsp olive oil
• 2 tsp ground cumin
• ½ tsp chilli flakes
• 400g can chopped tomatoes
• 100g dried red lentils
• 2 tsp agave syrup or brown sugar
• 2 tsp red or white wine vinegar
• 400g can kidney beans , drained and rinsed
• 2 dried figs , finely chopped
• 150ml pot fat-free natural yogurt
• ½ small bunch parsley , chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 30 mins

Cook 15 mins

Vegetarian, Low-fat

FREEZE one-pot only

Ingredients

• 400g piece butternut squash , peeled, deseeded and chunkily diced
• 1 onion , sliced
• 1 tbsp olive oil
• 2 tsp ground cumin
• ½ tsp chilli flakes
• 400g can chopped tomatoes
• 100g dried red lentils
• 2 tsp agave syrup or brown sugar
• 2 tsp red or white wine vinegar
• 400g can kidney beans , drained and rinsed
• 2 dried figs , finely chopped
• 150ml pot fat-free natural yogurt
• ½ small bunch parsley , chopped

PER SERVING

540 kcalories, protein 28g, carbohydrate 83g, fat 9 g, saturated fat 2g, fibre 15g, sugar 40g, salt 1.2 g

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