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It might come as a surprise to some cooks, but I am not a fan of dal. Only a couple of versions that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with rich cream. But now a new quick-cook dal has made it into my hall of fame. And the key? Blitzing it until perfectly creamy, then topping with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves 2

600 grams pumpkin cubes, cut into 1cm pieces
One tablespoon light-tasting oil
Flaky sea salt
1 teaspoon ground cilantro
One teaspoon ground cumin
150g red split lentils, thoroughly washed
One garlic clove, skin removed
Half teaspoon turmeric
Juice of 1-2 limes, to taste
One tsp butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60g cashew nuts
1 teaspoon neutral oil, or olive oil
A quarter tsp chilli flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, oil, a teaspoon of salt, and the ground coriander and cumin into a baking tray large enough to hold all the veg in one layer, and mix well to coat. Bake for 25-30 minutes, until cooked through and beginning to brown.

At the same time, place the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli and a generous pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Stir the lentils and season with citrus juice and salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I added the juice from two limes and I’m embarrassed to say how much salt!). 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 stage, is to puree the lentils (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 baked pumpkin and chilli cashews, scatter over the cilantro and enjoy warm with steamed rice and/or flatbreads.