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This could come as a surprise to some readers, but I do not particularly enjoy of dal. Only a couple of types that I liked, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a new quick-cook dal has joined my hall of fame. And the key? Blitzing it until very smooth, then serving with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves two

600g butternut squash flesh, diced into 1cm pieces
One tablespoon neutral or olive oil
Flaky sea salt
1 tsp ground cilantro
One tsp cumin powder
150g red lentils, rinsed well
1 garlic clove, peeled
½ teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
1 teaspoon butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashew nuts
1 teaspoon light oil, or extra virgin olive oil
¼ tsp red pepper flakes

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, oil, a tsp of sea salt, and the coriander powder and cumin spice into a baking tray big enough to hold all the vegetables in a single layer, and mix well to coat. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

Meanwhile, put the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli and a generous pinch of salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the cashews ought to be perfectly roasted.

Whisk the dal and flavor with citrus juice and salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re satisfied with the seasoning, then add the butter.

The last touch, which elevates this meal to the next stage, is to blitz the dal (and the garlic) in portions in a powerful blender. Taste again – it should be perfect.

Divide the dal between two bowls, top with the roast squash and spiced nuts, scatter over the cilantro and enjoy warm with steamed rice and/or breads.