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This could come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two types that I enjoyed, and both were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a new quick-cook dal has joined my hall of fame. And the secret? Blitzing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600g butternut squash flesh, diced into 1-centimeter pieces
1 tablespoon light-tasting oil
Sea salt flakes
1 teaspoon freshly ground coriander
One teaspoon ground cumin
150 grams red lentils, thoroughly washed
1 clove of garlic, peeled
½ teaspoon turmeric powder
Juice of 1-2 limes, to taste
1 teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashew nuts
One tsp light oil, or olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425F/gas 7. Tip the cubed squash, oil, a tsp of salt, and the coriander powder and cumin spice into a baking tray big enough to hold all the veg in one layer, and toss thoroughly to cover. Roast for 25-30 minutes, until tender and starting to catch at the edges.

At the same time, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the squash is ready, the nuts should be nicely toasted.

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

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic) in portions in a powerful blender. Sample once more – it should be just right.

Portion the lentils between two dishes, top with the roast squash and spiced nuts, scatter over the coriander and serve hot with rice and/or breads.