Squash, lentil & bean one-pot with fig raita

• butternut squash↗400g g

  peeled, deseeded and chunkily diced

• onion↗1

  sliced

• olive oil↗1 tbsp tbsp
• ground cumin↗2 tsp tsp
• chilli flakes↗½ tsp tsp
• can chopped tomato400g g
• dried red lentil↗100g g
• agave syrup↗2 tsp tsp

  or brown sugar

• red or white wine vinegar2 tsp tsp
• can kidney bean↗400g g

  drained and rinsed

• dried figs↗2

  finely chopped

• pot fat-free natural yogurt↗150ml ml
• parsley

  chopped

Step-by-step instructions

1. 1

   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.

2. 2

   Meanwhile, mix the figs, yogurt and parsley together. Season the stew, then serve in bowls with fig raita on the side.