Squash, lentil & bean one-pot - 2 servings
- 400g butternut squash, peeled, deseeded and chunkily diced
- 1 onion, sliced
- 1 tbsp olive oil
- 2 tsp ground cumin
- (1/2) tsp chili flakes
- 400g can chopped tomatoes
- 100g dried red lentils
- 2 tsp honey/brown sugar
- 2 tsp white wine vinegar
- 400g can kidney beans, drained and rinsed
- natural yogurt
- (1/2) small bunch parsley, chopped
|Step 1: Fry the squash and onion in the oil for 5-8 mins until the onion is softened.
|Step 2: Stir in the cumin and chili for 1 min.
|Step 3: Transfer to a large casserole dish and add the tomatoes plus a (1/2) can of water from the tomato can, the lentils, beans, honey, and vinegar.
|Step 4: Cook on low until the lentils and beans are tender.
|Step 5: Season the stew, then serve with a dollop of yogurt and sprinkle with chopped parsley.