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This could be unexpected to many cooks, but I am not a fan of dal. Only a couple of versions that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with rich cream. But now a new quick-cook dal has joined my favorites list. And the key? Pureeing it until perfectly creamy, then topping with roast squash and addictive chilli cashews. 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 butternut squash flesh, diced into 1-centimeter cubes
One tbsp neutral or olive oil
Flaky sea salt
One tsp ground cilantro
One teaspoon cumin powder
150 grams red split lentils, rinsed well
1 clove of garlic, peeled
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, to taste
1 teaspoon butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashews
1 teaspoon light oil, or extra virgin olive oil
A quarter tsp red pepper flakes

Heat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin large enough to hold all the veg in one layer, and toss thoroughly to coat. Bake for 25-30 minutes, until tender and beginning to brown.

At the same time, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, lower the heat and cook gently, stirring occasionally, 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 oven tray. When the squash has 8 minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Stir the lentils and flavor with citrus 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 of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re happy with the seasoning, then add the butter.

The last touch, 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 just right.

Portion the lentils between two dishes, cover with the roast squash and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.