One-pot recipe for 2 people, takes only 15 mins; recipe has butternut squash, onion, olive oil, ground cumin, chilli flakes, chopped tomato, red lentil, agave syrup, white wine vinegar, kidney bean, fig, natural yogurt and parsley.
Squash, lentil & bean one-pot with fig raita
Course: One-pot
Servings
2
servings
Prep time
30 mins
Ingredients
- Kidney Bean: 400g can kidney bean, drained and rinsed
- Olive Oil: 1 tbsp olive oil
- Onion: 1 onion, sliced
- Chopped Tomato: 400g can chopped tomato
- Natural Yogurt: 150ml pot fat-free natural yogurt
- Parsley: 1/2 small bunch parsley, chopped
- Chilli Flakes: 1/2 tsp chilli flakes
- Red Lentil: 100g dried red lentil
- Ground Cumin: 2 tsp ground cumin
- Butternut Squash: 400g piece butternut squash, peeled, deseeded and chunkily diced
- White Wine Vinegar: 2 tsp red or white wine vinegar
- Agave Syrup: 2 tsp agave syrup or brown sugar
- Fig: 2 dried figs, finely chopped
Directions
- 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.
- Meanwhile, mix the figs, yogurt and parsley together. Season the stew, then serve in bowls with fig raita on the side.
