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Squash, lentil & bean one-pot with fig raita

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

  • Prep: 30 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 540
  • Carbohydrates 83
  • Saturated Fat 2
  • Sugar 40
  • Protein 28
  • Fat 9
  • Fibre 15
  • Salt 1.2

Nutrition per serving

  • Calories 540
  • Carbohydrates 83
  • Saturated Fat 2
  • Sugar 40
  • Protein 28
  • Fat 9
  • Fibre 15
  • Salt 1.2

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

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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