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 Asiaâ€¦
1 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It'sâ€¦
2 tsp ground cumin
Â½ 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 inâ€¦
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 veryâ€¦
2 dried figs, finely chopped Fig figAlthough not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweetâ€¦
150ml pot fat-free natural yogurt
Â½ small bunch parsley, chopped Parsley par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European andâ€¦
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.