Squash, lentil & bean one-pot with fig raita

Squash, lentil & bean one-pot with fig raita

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(18 ratings)

Prep: 30 mins Cook: 15 mins

Easy

Serves 2
Hit your whole 5-a-day with this curried veggie spice-pot, packed with pulses and squash, served with cooling yogurt dip

Nutrition and extra info

  • Freeze one-pot only
  • Vegetarian

Nutrition: per serving

  • kcal540
  • fat9g
  • saturates2g
  • carbs83g
  • sugars40g
  • fibre15g
  • protein28g
  • salt1.2g
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Ingredients

  • 400g piece butternut squash, peeled, deseeded and chunkily diced
  • 1 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp ground cumin
  • ½ tsp chilli flakes
  • 400g can chopped tomato
  • 100g dried red lentil
  • 2 tsp agave syrup or brown sugar
    Agave syrup

    Agave syrup

    Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…

  • 2 tsp red or white wine vinegar
  • 400g can kidney bean, drained and rinsed
  • 2 dried fig, finely chopped
    Fig

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 150ml pot fat-free natural yogurt
  • ½ small bunch parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  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.

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

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Comments (20)

laurawd's picture
1.25

Neither my partner nor I enjoyed this dish, weird texture and an odd taste...we both like squash and lentils and I cook with both regularly but this fell short of the mark.

Bookcase101's picture
5

I really enjoyed this dish. It was easy to make and didn't take too long. I wasn't sure about the raita and almost left it out, I'm glad I didn't. It adds another tasty element to the dish. If you like heat add some extra chilli but it's delicious without it

little_lady's picture
5

I made this last night and it was lovely... minus the fig raita. I actually think the figs would work well in the dish, rather than adding the sugar. Will make this again!

kiwitifosi's picture
3.75

Mmm, very satisfying. I used nearly double the amount of butternut, and added a tsp of tumeric and 2 tsp of ground coriander to give it more depth. After the liquids had been added ai put the lid on and left it on a low simmer for 25 minutes and it cooked well. Made more like 4 portions than 2, though!

Yohoocashew's picture
3.75

This is nice winter comfort food but very similar to the sort of casserole I knock up to use up leftover veg.
Still, I thought the addition of red wine vinegar interesting.
I used passata instead of tinned toms, cannellini beans instead of kidney and added cinnamon and a carrot, sprinkle of bouillon powder. Squash will never cook on the hob in the time the recipe states, trust me! I prep everything on the hob, then stick it in the oven for about 30 mins. Just be aware that lentils soak up a lot of liquid so you may need to add more, stock or just water.
I also threw in a couple of quorn sausages and served with mash.
Simple, effortless, tasty, good for you!

Mechef145's picture

Fantastic, Absolutely delicious! I tried it at home in my pure clay pot and tasted amazing. Everything was perfectly cooked. The unique steam locker lid seal steam & water soluble nutrients inside to give you the healthiest food. Most important is that my pure clay pot is non-toxic, metal and chemical free (does not react with food). I got it from mecware.US

Katherine@Cheaperseeker's picture

Delicious, everybody loved it

robfentonio's picture

Really enjoyed this meal. I'd perhaps add a little extra spice next time I make it, perhaps 1/2 tsp more cumin and a bit more black pepper than I did. The suggestion of a bit of garlic with the onions is worth trying I think.

The raita definitiely makes the dish!

janetmiddleton's picture

A really easy and adaptable recipe. The raita turns it into a much more interesting vegetable/vegetarian dish. Out of habit I added garlic to the raita, and used dates as I had some in the cupboard already. I wonder if rhikavok left the lid on for too long - you need to let some of the liquid evaporate.

Sianmols's picture

A delicious and filling dish! I added carrots and sweet potato to have a little more variety.
Lots left over for tomorrow - yummy!

sw77's picture
5

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!!

dave6376's picture
5

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

rhikavok's picture
1

Apologies for autochange. *more and *binned

rhikavok's picture
1

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.

sw77's picture
5

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!

marola's picture
5

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

rachel_r's picture
5

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.

whensdinner's picture
5

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.

aeoconnor48's picture
4

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.

maclinds's picture
4

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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