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It might come as a surprise to many cooks, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third quick-cook dal has joined my favorites list. And the secret? Blitzing it until very smooth, then topping with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600 grams butternut squash flesh, diced into 1cm pieces
1 tablespoon light-tasting oil
Flaky sea salt
One tsp ground cilantro
One teaspoon ground cumin
150g red split lentils, rinsed well
One garlic clove, peeled
Half teaspoon turmeric
Juice of 1-2 limes, as preferred
1 tsp butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60g cashew nuts
1 teaspoon neutral oil, or extra virgin olive oil
A quarter teaspoon red pepper flakes

Heat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the coriander powder and cumin into a roasting tin big enough to hold all the vegetables in a single layer, and mix well to cover. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli and a big pinch of sea salt in a small oven tray. When the pumpkin has eight minutes left, place the nut 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 sea salt to taste. You will need quite a lot of both: consider the dal as a completely blank canvas (I used the juice from two limes and I hate to admit how much salt!). Keep adjusting and tasting until you’re happy with the seasoning, then add the butter.

My final step, which elevates this meal to the next level, is to puree the lentils (and the garlic) in batches in a high-speed blender. Taste again – it should be perfect.

Portion the lentils between two dishes, cover with the baked pumpkin and spiced nuts, scatter over the cilantro and enjoy warm with steamed rice and/or breads.