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This could be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black lentils with rich cream. But now a third fast-cooking dal has joined my hall of fame. And the secret? Pureeing it until very smooth, then topping with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

600g pumpkin cubes, cut into 1-centimeter pieces
One tbsp neutral or olive oil
Flaky sea salt
1 teaspoon freshly ground coriander
One tsp cumin powder
150g red lentils, thoroughly washed
1 garlic clove, skin removed
½ tsp turmeric
Juice of 1-2 limes, to taste
One teaspoon dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashews
1 teaspoon light oil, or olive oil
¼ teaspoon chilli flakes

Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the coriander powder and cumin into a baking tray large enough to hold all the veg in a single layer, and toss thoroughly to cover. Bake for 25-30 minutes, until tender and beginning to brown.

Meanwhile, place the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, lower the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli and a generous pinch of salt in a small oven tray. When the pumpkin has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the nuts should be nicely toasted.

Whisk the dal and flavor with citrus juice and sea salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I used the juice from two limes and I’m embarrassed to say how much salt!). Continue tweaking and tasting until you’re happy with the flavor, then add the butter.

My final step, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two bowls, cover with the roast squash and spiced nuts, scatter over the cilantro and enjoy warm with rice and/or flatbreads.