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This could be unexpected to some readers, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and each were prepared by my mum: a citrus-coconut variety, the other a long-simmered black lentils with cream. But now a new quick-cook dal has joined my hall of fame. And the key? Blitzing it until perfectly creamy, then serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, diced into 1cm cubes
One tbsp neutral or olive oil
Flaky sea salt
1 tsp ground cilantro
1 teaspoon cumin powder
150 grams red split lentils, rinsed well
1 garlic clove, peeled
½ teaspoon turmeric
Lime juice from 1-2 fruits, to taste
1 tsp dairy butter
Chopped fresh coriander, to serve

For the Spiced Nuts

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

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the veg in one layer, and toss thoroughly to cover. Bake for 25-30 minutes, until tender and beginning to brown.

At the same time, place the lentils in a large pan with 500ml just-boiled water, the garlic clove and the turmeric spice, and heat until boiling. Partially cover, lower the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli and a big 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 squash is ready, the cashews ought to be perfectly roasted.

Stir the lentils and flavor with citrus juice and salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re happy with the seasoning, then stir in the butter.

The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic) in batches in a powerful blender. Taste again – it should be just right.

Portion the lentils between two bowls, cover with the baked pumpkin and spiced nuts, sprinkle with the cilantro and serve hot with steamed rice and/or breads.