Squash, Lentil & Bean One Pot

25 Minute Squash, Lentil & Bean One Pot. The perfect autumnal dish to soothe those pesky colds, packed full of seasonal veg, enjoy!

Serves: 2 (easily doubled) Time: 25 minutes

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Ingredients

• 400g butternut squash, peeled and diced into chunks

• 1 onion, sliced

• 1 tablespoon olive oil

• 2 teaspoons ground cumin

• ½ teaspoon chilli flakes

• 400g can chopped tomatoes

• 100g dried red lentils

• 2 teaspoons brown sugar

• 2 teaspoons red or white wine vinegar

• 400g can kidney beans, drained and rinsed

• 2 dried figs, finely chopped

• 150ml pot natural yogurt

• ½ small bunch parsley, chopped

Method

1. Saute the squash and onion in the oil for 5-8 mins until the onion is softened. Next throw in the cumin and chilli and cook for 1 min whilst stirring.

2. Add the tomatoes plus another can full of water from the tomato can, the lentils, 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.

3. Meanwhile, make a fig raita by mixing the figs, yogurt and parsley together and serve with your stew once it's done.

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