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It might come as a surprise to many cooks, but I do not particularly enjoy of dal. Only a couple of types that I liked, and each were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a new quick-cook dal has made it into my favorites list. And the key? Pureeing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600 grams pumpkin cubes, diced into 1cm cubes
One tbsp light-tasting oil
Sea salt flakes
One tsp ground cilantro
One teaspoon cumin powder
150 grams red lentils, rinsed well
1 garlic clove, peeled
Half tsp turmeric powder
Juice of 1-2 limes, as preferred
One tsp dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60g cashews
One tsp light oil, or olive oil
¼ teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the vegetables in a single layer, and mix well to cover. Bake for 25 to 30 minutes, until tender and beginning to brown.

At the same time, place the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli flakes and a big pinch of salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the nuts should be perfectly roasted.

Stir the lentils and season with lime juice and salt to taste. You will need quite a lot of both: think of the dal as a totally neutral base (I added the juice from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re happy with the flavor, then stir in the butter.

My final step, which elevates this meal to the next stage, is to puree the lentils (and the garlic) in portions in a powerful blender. Taste again – it should be just right.

Portion the lentils between two dishes, top with the roast squash and chilli cashews, sprinkle with the coriander and enjoy warm with steamed rice and/or breads.