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This could come as a surprise to some cooks, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and each were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a third fast-cooking dal has joined my hall of fame. And the secret? Blitzing it until very smooth, then serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 min
Serves 2

600 grams butternut squash flesh, cut into 1-centimeter cubes
1 tbsp light-tasting oil
Flaky sea salt
1 teaspoon ground cilantro
1 tsp cumin powder
150g red split lentils, rinsed well
One clove of garlic, peeled
½ tsp turmeric powder
Juice of 1-2 limes, to taste
1 tsp dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60g cashews
One teaspoon neutral oil, or extra virgin olive oil
¼ teaspoon chilli flakes

Preheat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a baking tray big enough to hold all the veg in a single layer, and mix well to cover. Roast for 25 to 30 minutes, until cooked through 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, and bring to a boil. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli and a generous 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 squash is ready, 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: consider the dal as a totally neutral base (I added the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re satisfied with the seasoning, then stir in 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 high-speed blender. Sample once more – it should be perfect.

Divide the dal between two dishes, cover with the roast squash and spiced nuts, sprinkle with the coriander and serve hot with steamed rice and/or flatbreads.