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This could come as a surprise to some readers, but I am not a fan of dal. There were just two versions that I liked, and each were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a third quick-cook dal has made it into my favorites list. And the key? Blitzing it until perfectly creamy, then serving with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600g pumpkin cubes, diced into 1cm pieces
1 tablespoon neutral or olive oil
Sea salt flakes
One tsp freshly ground coriander
1 tsp ground cumin
150 grams red lentils, thoroughly washed
One clove of garlic, skin removed
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, to taste
One tsp dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60g cashew nuts
1 teaspoon light oil, or olive oil
¼ tsp chilli flakes

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

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

Combine the nuts, oil, chilli and a big 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.

Stir the lentils and season with lime juice and sea salt to taste. You will need quite a lot of both: consider the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much salt!). Keep adjusting 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) in batches in a powerful blender. Taste again – it should be perfect.

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