Yasmin’s Squash, Lentil and Apricot One-Pot Stew

Name: Yasmin’s Squash, Lentil and Apricot One-Pot Stew
Total time: 1 h
Yield: Serves: 4 generously
Ingredients: Flatbreads or toasted sourdough, to serve; Dried chilli/hot pepper flakes; Dried chilli/hot pepper flakes; Juice of ½ lemon; 3 tablespoons extra virgin olive oil, plus extra for the flatbreads/toast; 3 tablespoons extra virgin olive oil, plus extra for the flatbreads/toast; 3 tablespoons extra virgin olive oil, plus extra for the flatbreads/toast; Large handful of fresh coriander/cilantro leaves (optional); Large handful of fresh coriander/cilantro leaves (optional); sea salt and black pepper; sea salt and black pepper; 45 g/1½ oz/¼ cup white basmati rice; 1 x 400 g/1 oz can chopped tomatoes; 500 ml/17 fl oz/2 cups vegetable stock (made from 1 stock cube); 2 onions; 4 cloves garlic; 2 celery stalks; 720 ml/24 fl oz/3 cups water (plus 120 ml/4 fl oz/½ cup extra if needed later); ¼ teaspoon saffron strands (optional); Pinch of sugar; 2 tablespoons of just-boiled water; 1½ teaspoons ground coriander; 1 teaspoon smoked sweet paprika; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; 170 g/1 oz/1 cup dried split red lentils; 3 tablespoons vegetable oil; 1½ teaspoons ground cumin/jeera; 1½ teaspoons ground cumin/jeera; 350 g/1 oz butternut squash

Preparation info

Serves:
4
generously

Difficulty
Easy
Ready in
1 hr

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

Yasmin Khan is an award-winning cookbook author, broadcaster – and former MIH project manager. She says: “Not quite a soup or a stew but something in between, this nourishing meal is inspired by the Moroccan soup harira but with added squash and dried apricots in sweet spices. Serve on its own or with flatbreads or toast. My husband was vegan when we met, which inspired m

Ingredients

Stew
Vegan
Gluten-free

Ingredients

Method