Dinner

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

ByLuna Ryder January 17, 2026January 17, 2026

Introduction

This comforting one-pot dish combines the natural sweetness of butternut squash with hearty lentils and beans, creating a nutritious and flavorful meal. Paired with a refreshing fig raita, it’s perfect for a simple weeknight dinner that feels special.

A round metal pan filled with a thick stew made of orange chunks of pumpkin, red lentils, and dark kidney beans, all mixed together in a rich, slightly glossy sauce. The pan sits on a small white wooden board on a white marbled surface. A wooden spoon with a brown handle rests inside the pan, partially submerged in the stew. Behind the pan, there is a small white bowl with a creamy white sauce mixed with green herbs. A folded light cloth is placed near the bowl. photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: Stir in the ground cumin and chilli flakes, cooking for 1 minute to release the spices’ aroma.
Step 3: Add the chopped tomatoes and a canful of water using the empty tomato can. Stir in the dried red lentils, agave syrup (or brown sugar), and vinegar. Bring the mixture to a simmer.
Step 4: Cook the stew for 10 minutes, then gently stir in the drained kidney beans. Continue cooking for a few more minutes until the lentils are tender and beans are heated through.
Step 5: While the stew cooks, combine the chopped dried figs, natural yogurt, and chopped parsley in a small bowl to make the fig raita.
Step 6: Season the stew with salt and pepper to taste, then serve hot with the fig raita on the side.

Tips & Variations

For extra depth, toast the cumin seeds before grinding or use smoked paprika instead of chilli flakes for a milder flavor.
Add a handful of spinach or kale toward the end of cooking for extra greens.
Use maple syrup or honey as an alternative sweetener if you don’t have agave syrup.

Storage

Store the stew and fig raita separately in airtight containers in the refrigerator for up to 3 days. Reheat the stew gently on the stove or in the microwave, stirring occasionally. The raita is best served cold and should be added fresh before serving.