This Fast and Simple Lentil Dish with Roast Squash and Chilli Cashews – Method

This could be unexpected to many readers, but I am not a fan 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 joined my favorites list. And the key? Pureeing it until perfectly creamy, then serving with roast squash and moreish spiced nuts. 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 two

600g butternut squash flesh, cut into 1-centimeter cubes
One tbsp light-tasting oil
Flaky sea salt
1 tsp ground cilantro
One tsp cumin powder
150 grams red lentils, thoroughly washed
One garlic clove, skin removed
½ teaspoon turmeric
Juice of 1-2 limes, as preferred
One teaspoon butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60g cashew nuts
1 teaspoon neutral oil, or olive oil
A quarter teaspoon chilli flakes

Preheat the oven to 220°C (200°C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the veg in one layer, and mix well to coat. Bake for 25 to 30 minutes, until cooked through and starting to catch at the edges.

At the same time, put the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a generous pinch of sea salt in a small baking tray. When the pumpkin has 8 minutes left, place the nut 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 salt to taste. You will need a good amount of both: think of the dal as a totally neutral base (I added the juice from two limes and I hate to admit how much seasoning!). Keep adjusting and sampling until you’re happy with the flavor, then add the butter.

My final step, which elevates this meal to the next level, is to puree the lentils (and the garlic) in batches in a high-speed blender. Sample once more – it should be perfect.

Portion the lentils between two bowls, cover with the roast squash and chilli cashews, scatter over the coriander and serve hot with rice and/or breads.