🔗 Share this article This Quick and Easy Lentil Dish with Roast Squash and Chilli Nuts – Recipe This could come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two types that I liked, and each were prepared by my mum: a citrus-coconut variety, the other a slow-cooked black dal with rich cream. But now a third quick-cook dal has made it into my favorites list. And the key? Pureeing it until very smooth, then serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation. Citrus Lentils with Baked Pumpkin and Spicy Nuts Prep 15 min Cook 30 min Serves 2 600g pumpkin cubes, cut into 1cm cubes One tbsp light-tasting oil Sea salt flakes One teaspoon freshly ground coriander One teaspoon cumin powder 150g red lentils, rinsed well One garlic clove, skin removed ½ tsp turmeric Juice of 1-2 limes, to taste One tsp butter Fresh cilantro leaves, to serve For the Chilli Cashews 60 grams cashews 1 teaspoon light oil, or extra virgin olive oil A quarter teaspoon chilli flakes Heat the oven to 220C (200C fan)/425F/gas 7. Place the diced pumpkin, oil, a tsp of salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the veg in a single layer, and toss thoroughly to coat. Bake for 25-30 minutes, until tender 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 bring to a boil. Partially cover, lower the heat and simmer, mixing now and then, for 20-25 minutes, until the lentils are soft. Combine the nuts, cooking oil, chilli flakes and a big pinch of 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 squash is ready, the nuts should be perfectly roasted. Whisk the dal and flavor with lime juice and salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I added the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re happy with the flavor, then add the butter. The last touch, which takes this dish to the next stage, 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 cilantro and serve hot with steamed rice and/or breads.