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It might be unexpected to some readers, but I am not a fan of dal. Only a couple of versions that I liked, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a third quick-cook dal has joined my favorites list. And the secret? Pureeing it until perfectly creamy, then topping with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600 grams butternut squash flesh, diced into 1-centimeter cubes
1 tablespoon light-tasting oil
Flaky sea salt
One teaspoon freshly ground coriander
One teaspoon cumin powder
150g red split lentils, rinsed well
One garlic clove, skin removed
½ tsp turmeric powder
Lime juice from 1-2 fruits, as preferred
1 teaspoon butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashew nuts
One tsp light oil, or extra virgin olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the coriander powder and cumin into a baking tray big enough to hold all the veg in a single layer, and toss thoroughly to cover. Bake for 25-30 minutes, until cooked through and beginning to brown.

At the same time, put the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes and a generous pinch of salt in a small oven tray. When the squash has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

Whisk the dal and season with lime juice and sea salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much salt!). Continue tweaking and tasting until you’re happy with the flavor, then add the butter.

My final step, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Taste again – it should be perfect.

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