Squash, lentil & bean one-pot with fig raita

Squash, lentil & bean one-pot with fig raita

  • 1
  • 2
  • 3
  • 4
  • 5
(24 ratings)

Prep: 30 mins Cook: 15 mins


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
Save to My Good Food
Please sign in or register to save recipes.


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



    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
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 2 dried figs, finely chopped



    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



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Feb, 2020
Made a few changes based on the comments and it was so so good. I used a small butternut squash and a small sweet potato and added a carrot. Also added harissa, veggie bullion, chilli paste and garlic. I doubled the tinned tomatoes, halved the quantity of lentils avoid it turning in to a stodgy mess and added about 20g quinoa. Also swapped the kidney beans for black beans and added fresh spinach right at the end. For the raita I used dates instead of figs and it was lovely. It’s worth making the raita it brings a lot to the table.
2nd Oct, 2019
This dish is pretty dull. It's not terrible, but I can't imagine anyone actually enjoying eating it. The fig raita is good though, and I'll make that again to go with other dishes.
Thegarfeet's picture
3rd Jun, 2019
As previously mentioned, a bit bland, and that’s even with adding the various hints and extras from the previous posts. It’s good for getting some of your 5-a-day, but that’s about it.
6th Oct, 2016
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.
7th May, 2016
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
6th Mar, 2016
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!
11th Apr, 2015
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!
20th Dec, 2014
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!
11th Apr, 2014
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
6th Mar, 2014
Delicious, everybody loved it


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?