Squash, Lentil & Bean One-Pot with Fig Raita Recipe

Introduction

This squash, lentil, and bean one-pot is a hearty and wholesome meal packed with warming spices and rich flavors. Paired with a refreshing fig raita, it offers a delightful balance of savory and sweet that’s perfect for a cozy dinner.

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

1. Step 1: Heat the olive oil in a large pan over medium heat. Add the diced butternut squash and sliced onion, frying for 5-8 minutes until the onion is softened and the squash starts to brown slightly.
2. Step 2: Stir in the ground cumin and chilli flakes, cooking for 1 minute until fragrant.
3. Step 3: Pour in the chopped tomatoes along with a canful of water using the empty tomato can. Add the dried red lentils, agave syrup or brown sugar, and vinegar. Bring the mixture to a simmer.
4. Step 4: Cook for 10 minutes, stirring occasionally. Then add the drained and rinsed kidney beans and continue to cook for a few more minutes until the lentils are tender and the beans are heated through.
5. Step 5: While the stew simmers, combine the finely chopped dried figs, natural yogurt, and chopped parsley in a small bowl to make the fig raita.
6. Step 6: Season the stew with salt and pepper to taste. Serve the stew in bowls alongside the fig raita for a lovely contrast of flavors.

Tips & Variations

• For a spicier kick, add a pinch more chilli flakes or a splash of hot sauce to the stew.
• Swap kidney beans for chickpeas or cannellini beans for a different texture.
• Use coconut yogurt instead of natural yogurt to keep the fig raita dairy-free.
• Add a handful of spinach or kale in the last few minutes of cooking for extra greens.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The fig raita is best served fresh but can be kept separately in the fridge for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried lentils?

Using dried lentils is best for this recipe as they cook and absorb flavors while simmering. If you only have canned lentils, add them towards the end of cooking since they are already cooked to avoid overcooking.

Is this recipe suitable for vegans?

Yes, to make it vegan, substitute the fat-free natural yogurt with a plant-based alternative such as coconut or almond yogurt for the fig raita.

Squash, Lentil & Bean One-Pot with Fig Raita Recipe

---

★★★★★

4.5 from 136 reviews

• Author: Sophie
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A wholesome one-pot dish featuring tender butternut squash, protein-rich lentils and kidney beans, simmered in a spiced tomato base and served with a refreshing fig and yogurt raita. This comforting and nutritious meal combines warming spices with the natural sweetness of figs, perfect for a hearty vegetarian dinner.

---

Ingredients

Scale 1x2x3x

Main 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

For the Fig Raita

• 2 dried figs, finely chopped
• 150ml pot fat-free natural yogurt
• ½ small bunch parsley, chopped

---

Instructions

1. Prepare and sauté vegetables: Heat the olive oil in a large pan over medium heat. Add the diced butternut squash and sliced onion, frying for 5-8 minutes until the onion is softened and the squash begins to tenderize.
2. Add spices: Stir in the ground cumin and chilli flakes, cooking for about 1 minute to release their aromas and flavors.
3. Add tomatoes, lentils, and seasonings: Pour in the chopped tomatoes along with a full can of water (using the tomato can to measure). Add the dried red lentils, agave syrup or brown sugar, and red or white wine vinegar. Bring the mixture to a gentle simmer.
4. Simmer the stew: Allow the stew to simmer for 10 minutes to cook the lentils partially and meld the flavors.
5. Add kidney beans and finish cooking: Stir in the drained kidney beans and continue cooking for a few more minutes until the lentils are tender and the beans are heated through.
6. Prepare fig raita: While the stew is cooking, combine the finely chopped dried figs, fat-free natural yogurt, and chopped parsley in a small bowl, mixing well.
7. Season and serve: Season the stew with salt and pepper to taste. Serve hot in bowls alongside the fig raita for a cool, sweet contrast.

Notes

• You can substitute dried red lentils with green or brown lentils but adjust cooking time accordingly.
• If you prefer a spicier dish, increase the chilli flakes slightly.
• The fig raita can be refrigerated for an hour before serving to blend flavors more deeply.
• For a vegan option, replace the yogurt with a plant-based alternative.
• Make sure to rinse the kidney beans thoroughly to reduce sodium if using canned beans.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: butternut squash, lentils, kidney beans, fig raita, one-pot meal, vegetarian stew, healthy dinner, Mediterranean cuisine