Name: Squash, lentil & bean one-pot with fig raita
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: Asian
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

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Squash, lentil & bean one-pot with fig raita

Squash, lentil & bean one-pot with fig raita

Sarah Cook

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Serves 2

Easy

Prep: 30 mins

Cook: 15 mins

A star rating of 4 out of 5.27 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal540
fat9g
saturates2g
carbs83g
sugars40g
fibre15g
protein28g
salt1.2g

low

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.

Recipe from Good Food magazine, May 2012

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A star rating of 4 out of 5.27 ratings

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