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It might come as a surprise to some cooks, but I am not a fan of dal. There were just two versions that I liked, and each were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a new quick-cook dal has made it into my hall of fame. And the key? Pureeing it until perfectly creamy, then topping with baked pumpkin 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

600g pumpkin cubes, diced into 1-centimeter cubes
1 tablespoon light-tasting oil
Sea salt flakes
1 tsp freshly ground coriander
1 teaspoon ground cumin
150 grams red lentils, rinsed well
One clove of garlic, peeled
½ teaspoon turmeric
Juice of 1-2 limes, as preferred
1 tsp butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

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

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, oil, a tsp 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 toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and beginning to brown.

At the same time, put the lentils in a big pot with 500ml just-boiled water, the garlic clove and the turmeric spice, and bring to a boil. Cover partly, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

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

My final step, which takes this dish to the next stage, is to blitz the dal (and the garlic) in portions in a high-speed blender. Sample once more – it should be perfect.

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