Squash, Lentil & Bean One-pot with Fig Raita

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large lidded pot over medium heat. Add the sliced onion and cook for 5 minutes, stirring, until soft.

2. Stir in the ground cumin and chilli flakes and cook for 1 minute until fragrant.

3. Add the diced butternut squash and cook for 3 minutes, stirring so it is coated in the spices.

4. Add the chopped tomatoes and dried red lentils, pour in enough water to cover everything generously, and bring to a boil.

5. Reduce the heat to low, cover, and simmer for 12 minutes, stirring now and then and adding a splash of water if it looks dry, until the squash and lentils are tender.

6. Stir in the agave syrup or brown sugar, the wine vinegar and the drained and rinsed kidney beans. Simmer uncovered for 3 minutes until heated through.

7. While the stew simmers, mix the finely chopped figs into the fat-free natural yogurt in a bowl.

8. Stir half the chopped parsley into the fig yogurt. Stir the remaining parsley into the stew.

9. Ladle the squash, lentil and bean one-pot into bowls and spoon the fig raita on top to serve.