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It might be unexpected to some readers, but I am not a fan of dal. There were just two versions that I liked, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a third quick-cook dal has made it into my hall of fame. And the secret? Blitzing it until perfectly creamy, then serving with roast squash and addictive chilli cashews. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, cut into 1cm pieces
One tablespoon neutral or olive oil
Flaky sea salt
1 teaspoon ground cilantro
1 tsp cumin powder
150 grams red lentils, rinsed well
One garlic clove, skin removed
½ tsp turmeric powder
Lime juice from 1-2 fruits, to taste
1 teaspoon dairy butter
Fresh cilantro leaves, to serve

For the Spiced Nuts

60 grams cashew nuts
1 teaspoon neutral oil, or extra virgin olive oil
¼ teaspoon chilli flakes

Preheat the oven to 220C (200C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray big enough to hold all the veg in one layer, and mix well to cover. Bake for 25 to 30 minutes, until tender and beginning to brown.

Meanwhile, put the lentils in a big pot with 500 milliliters recently boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, lower 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 oven tray. When the pumpkin has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted.

Stir the lentils and season with citrus juice and sea salt to taste. You will need a good amount of each: think of the dal as a totally neutral base (I used the juice from two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and sampling until you’re satisfied with the flavor, then stir in the butter.

The last touch, which takes this dish to the next level, is to puree the lentils (and the garlic) in batches in a high-speed blender. Sample once more – it should be just right.

Portion the lentils between two bowls, top with the roast squash and spiced nuts, sprinkle with the cilantro and serve hot with rice and/or flatbreads.