Smoky Squash, Lentil & Bean Hot Pot

Prep: 15 mins

Cook: 50 mins

This comforting veggie stew will fill your belly and warm your soul. It’s brimming with a mix of beans, lentils and sweet butternut squash, all bubbled in a rich tomato sauce infused with smoky paprika spice and the dark tang of cocoa.

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255 kcal
(per portion)

Ingredients you'll need

3 onions
3 garlic cloves
A handful of flat leaf parsley
400g vine tomatoes
1 butternut squash
400g tin of kidney beans
400g tin of aduki beans
2 tsp smoked paprika
2 tsp ground cumin
1 tbsp cocoa powder
75g dried red lentils

From your kitchen

1 tbsp olive oil
Sea salt
Freshly ground pepper
1 ltr boiling water

You'll need

Food processor (optional)
Vegetable peeler
Large pan with a lid
Measuring jug

Step by step this way

1.
Peel the onions and finely chop them. Peel the garlic cloves and crush or finely chop them. Finely chop the flat leaf parsley stalks (set the leaves aside for later). Roughly chop the tomatoes.
2.
Top and tail the squash, then peel it. Slice in half lengthways and scoop out the seeds. Coarsely grate the flesh (if you have a food processor, whizz it through the grater attachment to make this extra easy). Otherwise, chop it into small chunks. Drain and rinse the kidney and aduki beans.
3.
Pour 1 tbsp oil into a large pan over a medium heat. Add the onions, garlic, parsley stalks and 2 tsp each smoked paprika and ground cumin, with a good pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till slightly softened.
4.
Add the beans, squash and tomatoes. Cook for a further 5 mins, stirring every so often.
5.
Stir in 1 tbsp cocoa powder and the lentils. Pour in 1 ltr boiling water. Bring to a simmer, then reduce the heat and cook gently for 40 mins, stirring occasionally. While the hot pot cooks, finely chop the parsley leaves.
6.
Taste the hot pot and add more salt or pepper if needed. Ladle into bowls and serve topped with the chopped parsley.

Tip
Eat & keep
This hot pot will keep in the fridge for up to 3 days or you can freeze it for up to 3 months. Simply divide it into individual portions, cool completely then freeze in freezerproof tubs. Defrost thoroughly and reheat till piping hot.
Tip
Extra, extra
This dish is a hearty feast for 6 people on it's own, but a few extras on the side will make it go even further. Crusty bread, nutty brown basmati rice or fluffy baked potatoes make great side dishes.

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