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It might be unexpected to many readers, but I am not a fan of dal. There were just two types that I enjoyed, and both 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 made it into my hall of fame. And the key? Pureeing it until very smooth, then topping with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves two

600g butternut squash flesh, diced into 1-centimeter cubes
One tablespoon light-tasting oil
Flaky sea salt
One teaspoon freshly ground coriander
1 tsp ground cumin
150 grams red lentils, rinsed well
1 clove of garlic, skin removed
½ teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
One tsp dairy butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60 grams cashews
1 tsp light oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the ground coriander and cumin spice into a baking tray large enough to hold all the vegetables in a single layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and beginning to brown.

At the same time, put the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric spice, and heat until boiling. Partially cover, lower the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.

Stir the lentils and flavor with citrus juice and salt to taste. You will need a good amount of each: think of the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much salt!). Continue tweaking and tasting until you’re happy with the flavor, then add the butter.

My final step, which elevates this meal to the next level, is to blitz the dal (and the garlic) in batches in a high-speed blender. Sample once more – it should be just right.

Divide the dal between two bowls, top with the baked pumpkin and chilli cashews, sprinkle with the cilantro and serve hot with rice and/or flatbreads.