🔗 Share this article

This could be unexpected to many cooks, but I am not a fan of dal. Only a couple of versions that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a third fast-cooking dal has joined my hall of fame. And the secret? Pureeing it until very smooth, then serving with roast squash and moreish chilli cashews. It’s a game-changer that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 min
Serves 2

600 grams butternut squash flesh, cut into 1-centimeter cubes
One tablespoon neutral or olive oil
Flaky sea salt
One tsp freshly ground coriander
1 tsp ground cumin
150g red lentils, thoroughly washed
1 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 Chilli Cashews

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

Heat the oven to 220C (200C fan)/425F/mark 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the vegetables in one layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, place the lentils in a big pot with 500ml recently boiled water, the garlic clove and the turmeric spice, and bring to a boil. Cover partly, lower the heat and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli flakes and a generous pinch of salt in a small oven tray. When the squash has 8 minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the nuts should be perfectly roasted.

Stir the lentils and flavor with citrus juice and salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re happy with the flavor, then add the butter.

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

Divide the dal between two dishes, top with the baked pumpkin and spiced nuts, scatter over the cilantro and enjoy warm with rice and/or breads.