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It might come as a surprise to many readers, but I do not particularly enjoy of dal. Only a couple of types that I liked, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a third quick-cook dal has joined my favorites list. And the secret? Pureeing it until very smooth, then topping with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
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
One teaspoon cumin powder
150 grams red lentils, rinsed well
One clove of garlic, skin removed
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, to taste
One teaspoon butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60g cashew nuts
One tsp neutral oil, or olive oil
A quarter tsp chilli flakes

Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, oil, a teaspoon of salt, and the ground coriander 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 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, place the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli and a big pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, place the nut tray in the same oven; by the time the squash is ready, the nuts should be nicely toasted.

Whisk the dal and flavor with lime juice and sea salt to taste. You will need a good amount 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 salt!). Continue tweaking and sampling 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) in portions in a powerful blender. Taste again – it should be perfect.

Portion the lentils between two bowls, cover with the baked pumpkin and chilli cashews, sprinkle with the coriander and enjoy warm with steamed rice and/or breads.