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This could come as a surprise to some cooks, but I do not particularly enjoy 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 long-simmered black lentils with rich cream. But now a new quick-cook dal has joined my favorites list. And the secret? Blitzing it until very smooth, then serving with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves 2

600 grams butternut squash flesh, diced into 1-centimeter pieces
1 tbsp light-tasting oil
Flaky sea salt
One teaspoon freshly ground coriander
One teaspoon cumin powder
150 grams red split lentils, rinsed well
1 garlic clove, skin removed
Half teaspoon turmeric powder
Juice of 1-2 limes, to taste
One teaspoon butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashews
1 teaspoon neutral oil, or extra virgin olive oil
¼ tsp chilli flakes

Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of salt, and the coriander powder and cumin into a baking tray large enough to hold all the veg in one layer, and mix well to cover. Roast for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli flakes and a generous pinch of salt in a small oven tray. When the squash has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re satisfied with the flavor, then stir in the butter.

My final step, which takes this dish to the next stage, is to puree the lentils (and the garlic) in portions in a high-speed blender. Taste again – it should be perfect.

Divide the dal between two bowls, cover with the roast squash and spiced nuts, scatter over the cilantro and serve hot with steamed rice and/or flatbreads.