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It might be unexpected to some cooks, but I am not a fan of dal. Only a couple of types that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has joined my favorites list. And the key? Pureeing it until perfectly creamy, then topping with roast squash and addictive chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 min
Serves 2

600g butternut squash flesh, diced into 1-centimeter cubes
One tbsp light-tasting oil
Sea salt flakes
One teaspoon ground cilantro
1 tsp ground cumin
150 grams red split lentils, rinsed well
1 garlic clove, peeled
Half teaspoon turmeric powder
Juice of 1-2 limes, to taste
1 teaspoon butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

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

Heat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the coriander powder and cumin into a roasting tin large enough to hold all the vegetables in a single layer, and mix well to cover. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

At the same time, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should be perfectly roasted.

Stir the lentils and flavor with lime juice and sea salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I used the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re happy with the seasoning, then stir in the butter.

The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Taste again – it should be perfect.

Divide the dal between two dishes, cover with the roast squash and chilli cashews, scatter over the cilantro and serve hot with rice and/or flatbreads.