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This could be unexpected to some cooks, 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 lentils with rich cream. But now a new fast-cooking dal has made it into my hall of fame. And the key? Blitzing it until perfectly creamy, then serving with baked pumpkin and addictive chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

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

For the Chilli Cashews

60 grams cashews
One tsp neutral oil, or olive oil
¼ tsp chilli flakes

Heat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the coriander powder and cumin into a baking tray big enough to hold all the veg in one layer, and mix well to cover. Bake for 25 to 30 minutes, until tender and beginning to brown.

Meanwhile, 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 cook gently, mixing now and then, for 20-25 minutes, until the lentils have softened.

Combine the nuts, cooking oil, chilli and a generous pinch of 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 cashews ought to be perfectly roasted.

Whisk the dal and flavor with lime 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 sampling until you’re happy with the flavor, then add the butter.

The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic clove) in batches in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two dishes, cover with the roast squash and chilli cashews, scatter over the cilantro and serve hot with steamed rice and/or flatbreads.