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Ingredients

Method

  • STEP 1

    Fry the squash and onion in the oil for 5-8 mins until the onion is softened. Stir in the cumin and chilli for 1 min. Add the tomatoes plus a canful of water from the tomato can, the lentils, agave or 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.

  • STEP 2

    Meanwhile, mix the figs, yogurt and parsley together. Season the stew, then serve in bowls with fig raita on the side.

Recipe from Good Food magazine, May 2012

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A star rating of 4 out of 5.27 ratings
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