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This could be unexpected to some readers, but I am not a fan of dal. Only a couple of versions that I liked, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a third quick-cook dal has joined my hall of fame. And the key? Blitzing it until very smooth, then topping with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 minutes
Cook 30 min
Serves two

600 grams pumpkin cubes, cut into 1cm cubes
One tbsp light-tasting oil
Sea salt flakes
1 teaspoon freshly ground coriander
One tsp ground cumin
150 grams red lentils, thoroughly washed
One garlic clove, peeled
½ tsp turmeric
Juice of 1-2 limes, to taste
One teaspoon butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashews
One tsp neutral oil, or olive oil
A quarter tsp red pepper flakes

Preheat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a tsp of salt, and the ground coriander and cumin into a baking tray big enough to hold all the veg in a single layer, and mix well to coat. Bake for 25 to 30 minutes, until cooked through and starting to catch at the edges.

At the same time, place the lentils in a large pan with 500 milliliters recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils have softened.

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

Whisk the dal and season with citrus juice and sea salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (I added the juice of two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and sampling until you’re happy with the flavor, then add the butter.

The last touch, which elevates this meal to the next level, is to blitz the dal (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 spiced nuts, scatter over the coriander and enjoy warm with rice and/or flatbreads.