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It might be unexpected to some cooks, but I am not a fan of dal. There were just two types that I liked, and both were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a third fast-cooking dal has made it into my favorites list. And the key? Blitzing it until very smooth, then serving with roast squash and addictive spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, cut into 1-centimeter pieces
One tbsp neutral or olive oil
Flaky sea salt
One teaspoon freshly ground coriander
1 teaspoon ground cumin
150 grams red lentils, rinsed well
1 garlic clove, peeled
½ tsp turmeric powder
Juice of 1-2 limes, to taste
1 teaspoon dairy butter
Chopped fresh coriander, to serve

For the Spiced Nuts

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

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

At the same time, put the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric spice, and bring to a boil. Cover partly, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a big pinch of salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

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

The last touch, which elevates this meal to the next stage, is to blitz the dal (and the garlic clove) in batches in a high-speed blender. Sample once more – it should be just right.

Portion the lentils between two dishes, top with the roast squash and spiced nuts, sprinkle with the coriander and enjoy warm with steamed rice and/or flatbreads.