This Quick and Easy Lentil Dish with Roasted Squash and Chilli Cashews – Method

It might be unexpected to some cooks, but I do not particularly enjoy of dal. Only a couple of types that I enjoyed, and each were made by my mother: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a new fast-cooking dal has joined my hall of fame. And the key? Blitzing it until perfectly creamy, then topping with baked pumpkin and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 min
Cook 30 min
Serves two

600g pumpkin cubes, diced into 1-centimeter pieces
One tablespoon light-tasting oil
Flaky sea salt
1 tsp freshly ground coriander
1 tsp cumin powder
150g red lentils, rinsed well
1 clove of garlic, skin removed
½ teaspoon turmeric
Lime juice from 1-2 fruits, as preferred
1 teaspoon butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60 grams cashews
One teaspoon light oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/mark 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the ground coriander and cumin spice into a baking tray big enough to hold all the veg in a single layer, and mix well to cover. Roast for 25-30 minutes, until tender and beginning to brown.

Meanwhile, place the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, lower the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft.

Mix the cashews, cooking oil, chilli and a generous pinch of salt in a small baking tray. When the pumpkin has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much salt!). Keep adjusting and sampling until you’re satisfied with the seasoning, then add the butter.

My final step, which elevates this meal to the next level, is to blitz the dal (and the garlic) in portions in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two bowls, top with the roast squash and spiced nuts, sprinkle with the cilantro and enjoy warm with steamed rice and/or breads.