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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



  • 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


  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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Rosie ❤️


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