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It might be unexpected to some readers, but I am not a fan of dal. Only a couple of versions that I liked, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with cream. But now a third fast-cooking dal has made it into my favorites list. And the secret? Pureeing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600 grams butternut squash flesh, diced into 1cm pieces
One tbsp neutral or olive oil
Sea salt flakes
1 teaspoon freshly ground coriander
1 teaspoon ground cumin
150g red split lentils, rinsed well
1 clove of garlic, skin removed
½ teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
1 teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

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

Preheat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the ground coriander and cumin into a roasting tin big enough to hold all the veg in one layer, and mix well to coat. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

At the same time, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic clove and the turmeric spice, and bring to a boil. Partially cover, lower the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli flakes and a generous pinch of salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Stir the lentils and season with lime juice and sea salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re satisfied with the flavor, then add the butter.

My final step, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two dishes, cover with the baked pumpkin and chilli cashews, scatter over the cilantro and enjoy warm with rice and/or flatbreads.