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Squash, lentil & bean one-pot with fig raita

Squash, lentil & bean one-pot with fig raita

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (Freeze one-pot only)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal540
fat9g
saturates2g
carbs83g
sugars40g
fibre15g
protein28g
low insalt1.2g
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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 tomato
  • 100g dried red lentil
  • 2 tsp agave syrup or brown sugar
  • 2 tsp red or white wine vinegar
  • 400g can kidney bean , drained and rinsed
  • 2 dried figs , finely chopped
  • 150ml pot fat-free natural yogurt
  • ½ small bunch parsley , chopped

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.

Goes well with

Recipe from Good Food magazine, May 2012

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A star rating of 4 out of 5.25 ratings
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