Squash, Lentil & Bean One-pot With Fig Raita
This hearty Butternut Squash and Lentil Stew is a warm and comforting dish that combines tender chunks of butternut squash, protein-rich lentils, and flavorful spices like cumin and chilli. The addition of kidney beans and sweet dried figs gives this stew a satisfying and unique twist. It's all topped off with a creamy and tangy fig raita, adding a cool contrast to the warmth of the stew. Perfect for a cozy night in or for sharing with friends and family.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
15M
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 540 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 83 grams carbohydrates
- Sugar Content: 40 grams sugar
- Fiber Content: 15 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 1.2 milligram of sodium
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