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Squash, lentil & bean one-pot with fig raita

  • 400g piece butternut squash, peeled, deseeded and chunkily diced
  • 1 onion, sliced Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
  • 1 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 2 tsp ground cumin
  • ½ tsp chilli flakes
  • 400g can chopped tomato
  • 100g dried red lentil
  • 2 tsp agave syrup or brown sugar Agave syrupAgave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…
  • 2 tsp red or white wine vinegar
  • 400g can kidney bean, drained and rinsed Kidney beans kid-nee beenzNative to the Americas, kidney beans are so called because of their shape and come in very…
  • 2 dried figs, finely chopped Fig figAlthough not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…
  • 150ml pot fat-free natural yogurt
  • ½ small bunch parsley, chopped Parsley par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
  • 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.