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This could be unexpected to many readers, but I am not a fan of dal. Only a couple of types that I enjoyed, and both were made by my mother: one with lime and coconut, the other a slow-cooked black dal 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 baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves 2

600 grams butternut squash flesh, cut into 1cm pieces
One tbsp light-tasting oil
Sea salt flakes
One teaspoon ground cilantro
One teaspoon cumin powder
150 grams red lentils, rinsed well
1 clove of garlic, peeled
Half tsp turmeric
Juice of 1-2 limes, to taste
1 teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60 grams cashews
One tsp light oil, or olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin into a roasting tin large enough to hold all the vegetables in a single layer, and toss thoroughly to coat. 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, and heat until boiling. Cover partly, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes and a generous pinch of sea salt in a small oven tray. When the squash has 8 minutes left, place the nut 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 lime juice and sea salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much salt!). Keep adjusting and tasting until you’re satisfied with the flavor, then stir in the butter.

The last touch, which takes this dish to the next stage, is to blitz the dal (and the garlic) in portions in a powerful blender. Sample once more – it should be perfect.

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