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It might come as a surprise to many readers, but I am not a fan of dal. There were just two types that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a new quick-cook dal has made it into my favorites list. And the key? Blitzing it until very smooth, then serving with roast squash and moreish chilli cashews. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves 2

600 grams butternut squash flesh, cut into 1-centimeter pieces
One tablespoon light-tasting oil
Flaky sea salt
One tsp ground cilantro
One tsp ground cumin
150g red lentils, thoroughly washed
1 garlic clove, peeled
½ tsp turmeric
Lime juice from 1-2 fruits, to taste
One tsp butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60g cashew nuts
1 teaspoon neutral oil, or olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220C (200C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the coriander powder and cumin into a roasting tin 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 beginning to brown.

At the same time, put the lentils in a large pan with 500 milliliters recently boiled water, the garlic and the turmeric spice, and bring to a boil. Cover partly, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a big pinch of sea salt in a small oven tray. When the pumpkin has 8 minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Whisk the dal and flavor with citrus juice and salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (I added the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re satisfied with the seasoning, then stir in the butter.

The last touch, which takes this dish to the next level, is to puree the lentils (and the garlic) in batches in a powerful blender. Taste again – it should be just right.

Portion the lentils between two bowls, cover with the baked pumpkin and chilli cashews, sprinkle with the coriander and serve hot with steamed rice and/or flatbreads.