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It might be unexpected to many cooks, but I am not a fan of dal. There were just two versions that I liked, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black dal with cream. But now a third fast-cooking dal has joined my hall of fame. And the key? Pureeing it until very smooth, then serving with roast squash and addictive 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

600g pumpkin cubes, diced into 1cm pieces
1 tbsp light-tasting oil
Flaky sea salt
One teaspoon freshly ground coriander
One tsp ground cumin
150 grams red split lentils, thoroughly washed
1 clove of garlic, skin removed
½ tsp turmeric
Lime juice from 1-2 fruits, as preferred
One tsp dairy butter
Chopped fresh coriander, to serve

For the Spiced Nuts

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

Heat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, oil, a teaspoon of salt, and the ground coriander and cumin into a baking tray large enough to hold all the veg in a single layer, and mix well to cover. Bake for 25 to 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, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the squash has eight minutes left, place the nut 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: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re happy with the seasoning, then stir in the butter.

The last touch, which elevates this meal to the next level, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Sample once more – it should be just right.

Portion the lentils between two bowls, cover with the roast squash and spiced nuts, scatter over the coriander and enjoy warm with steamed rice and/or breads.