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This could come as a surprise to many readers, but I am not a fan of dal. Only a couple of versions that I liked, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a third quick-cook dal has made it into my hall of fame. And the secret? Pureeing it until perfectly creamy, then serving with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves two

600g butternut squash flesh, diced into 1cm cubes
One tbsp neutral or olive oil
Flaky sea salt
One tsp freshly ground coriander
1 teaspoon cumin powder
150 grams red lentils, thoroughly washed
1 garlic clove, skin removed
Half tsp turmeric
Lime juice from 1-2 fruits, to taste
One tsp butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

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

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the vegetables in one layer, and mix well to cover. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

At the same time, put the lentils in a big pot with 500ml just-boiled water, the garlic clove and the turmeric spice, and bring to a boil. Cover partly, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli flakes and a big 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 nuts should be perfectly roasted.

Whisk the dal and season with lime juice and salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I added the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re happy with the seasoning, then stir in the butter.

The last touch, which elevates this meal to the next level, is to puree the lentils (and the garlic) in portions in a powerful blender. Taste again – it should be perfect.

Divide the dal between two dishes, cover with the baked pumpkin and spiced nuts, scatter over the coriander and enjoy warm with steamed rice and/or flatbreads.