🔗 Share this article This Fast and Easy Lentil Dish with Roasted Squash and Spicy Nuts – Method It might be unexpected to many readers, but I am not a fan of dal. Only a couple of versions that I enjoyed, and both were made by my mother: one with lime and coconut, the other a long-simmered black dal with cream. But now a new quick-cook dal has made it into my hall of fame. And the secret? Blitzing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a revelation that’s now on my regular menu. Citrus Lentils with Baked Pumpkin and Spicy Nuts Prep 15 min Cook 30 minutes Serves 2 600g butternut squash flesh, diced into 1-centimeter pieces One tbsp neutral or olive oil Flaky sea salt 1 teaspoon freshly ground coriander One tsp ground cumin 150 grams red split lentils, rinsed well One garlic clove, skin removed ½ tsp turmeric powder Juice of 1-2 limes, to taste 1 teaspoon butter Fresh cilantro leaves, to serve For the Spiced Nuts 60g cashews One teaspoon neutral oil, or olive oil ¼ teaspoon chilli flakes Heat the oven to 220C (200C fan)/425F/gas 7. Place the diced pumpkin, oil, a teaspoon of sea salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the veg in a single layer, and mix well to coat. Roast for 25 to 30 minutes, until tender and starting to catch at the edges. Meanwhile, place the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft. Mix the cashews, cooking oil, chilli and a big pinch of sea salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the pumpkin is done, the nuts should be nicely toasted. Stir the lentils and season with lime juice and sea salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (I used the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and tasting until you’re satisfied with the flavor, then stir in the butter. My final step, which elevates this meal to the next level, is to blitz the dal (and the garlic) in batches in a powerful blender. Sample once more – it should be just right. Divide the dal between two bowls, top with the roast squash and spiced nuts, sprinkle with the coriander and enjoy warm with steamed rice and/or breads.