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It might come as a surprise to many readers, but I am not a fan of dal. Only a couple of versions that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a third fast-cooking dal has joined my hall of fame. And the key? Pureeing it until perfectly creamy, then serving with roast squash and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600g butternut squash flesh, cut into 1cm cubes
One tablespoon neutral or olive oil
Flaky sea salt
1 tsp freshly ground coriander
1 teaspoon ground cumin
150 grams red split lentils, thoroughly washed
1 clove of garlic, peeled
Half teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
1 tsp butter
Chopped fresh coriander, for garnish

For the Chilli Cashews

60 grams cashew nuts
One teaspoon light oil, or olive oil
A quarter tsp red pepper flakes

Preheat 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 spice into a baking tray big enough to hold all the veg in one layer, and mix well to cover. Roast for 25 to 30 minutes, until cooked through and beginning to brown.

Meanwhile, place the lentils in a big pot with 500 milliliters recently boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, lower the heat and cook gently, mixing now and then, 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 eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

Stir the lentils 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 hate to admit how much seasoning!). Keep adjusting and sampling until you’re happy with the flavor, then stir in the butter.

My final step, which elevates this meal to the next level, is to blitz the dal (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 spiced nuts, scatter over the cilantro and enjoy warm with rice and/or flatbreads.