This Fast and Simple Lentil Dish with Roast Squash and Spicy Nuts – Method

This could be unexpected to some readers, but I am not a fan of dal. Only a couple of types that I liked, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a new fast-cooking dal has joined my favorites list. And the secret? Blitzing it until perfectly creamy, then serving with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves two

600g butternut squash flesh, diced into 1-centimeter cubes
One tbsp light-tasting oil
Flaky sea salt
One tsp ground cilantro
One tsp ground cumin
150 grams red lentils, rinsed well
One clove of garlic, skin removed
½ teaspoon turmeric
Lime juice from 1-2 fruits, to taste
1 teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60 grams cashews
1 tsp light oil, or extra virgin olive oil
¼ teaspoon chilli flakes

Heat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray large enough to hold all the vegetables in one layer, and toss thoroughly to cover. Roast for 25-30 minutes, until cooked through and beginning to brown.

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

Combine the nuts, cooking oil, chilli flakes and a big pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the nuts should be perfectly roasted.

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

The last touch, which takes this dish to the next stage, is to puree the lentils (and the garlic clove) in batches in a high-speed blender. Taste again – it should be perfect.

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.