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It might be unexpected to many readers, but I do not particularly enjoy of dal. There were just two types that I liked, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a third quick-cook dal has made it into my favorites list. And the secret? Blitzing it until perfectly creamy, then topping with baked pumpkin and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves 2

600 grams butternut squash flesh, diced into 1-centimeter pieces
1 tablespoon light-tasting oil
Flaky sea salt
One tsp ground cilantro
One tsp ground cumin
150g red lentils, rinsed well
1 garlic clove, skin removed
Half tsp turmeric powder
Juice of 1-2 limes, as preferred
1 teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60g cashews
1 teaspoon light oil, or olive oil
¼ tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, oil, a tsp 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 toss thoroughly to coat. Bake for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, place the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and bring to a boil. Partially cover, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Mix the cashews, oil, chilli and a generous pinch of salt in a small oven tray. When the squash has 8 minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the cashews ought to be nicely toasted.

Whisk the dal and flavor with lime juice and salt to taste. You will need a good amount of each: think of the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much salt!). Continue tweaking and sampling until you’re satisfied with the seasoning, then stir in 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 high-speed blender. Taste again – it should be perfect.

Divide the dal between two bowls, cover with the roast squash and chilli cashews, scatter over the cilantro and serve hot with steamed rice and/or flatbreads.