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It might come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a new fast-cooking dal has made it into my favorites list. And the key? Pureeing it until very smooth, then serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600g pumpkin cubes, cut into 1cm pieces
1 tablespoon neutral or olive oil
Sea salt flakes
1 tsp ground cilantro
1 teaspoon ground cumin
150g red lentils, thoroughly washed
One clove of garlic, peeled
Half tsp turmeric
Juice of 1-2 limes, as preferred
One teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashews
1 teaspoon neutral oil, or extra virgin olive oil
A quarter tsp chilli flakes

Heat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, oil, a tsp of sea salt, and the coriander powder and cumin spice into a baking tray big enough to hold all the veg in one layer, and mix well to coat. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, place the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

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

Stir the lentils and flavor with citrus juice and sea salt to taste. You will need quite a lot of each: think of the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling 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 portions in a powerful blender. Sample once more – it should be just right.

Divide the dal between two dishes, top with the roast squash and chilli cashews, scatter over the cilantro and enjoy warm with rice and/or flatbreads.