🔗 Share this article This Fast and Easy Lentil Dish with Roasted Pumpkin and Chilli Cashews – Method This could be unexpected to many readers, but I am not a fan of dal. Only a couple of types that I liked, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with rich cream. But now a third quick-cook dal has made it into my hall of fame. And the secret? Pureeing 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 Spicy Nuts Prep 15 min Cook 30 minutes Serves two 600g butternut squash flesh, diced into 1cm cubes 1 tablespoon light-tasting oil Sea salt flakes One teaspoon freshly ground coriander One teaspoon ground cumin 150 grams red split lentils, thoroughly washed 1 clove of garlic, peeled Half tsp turmeric Lime juice from 1-2 fruits, to taste One tsp dairy butter Fresh cilantro leaves, to serve For the Spiced Nuts 60g cashew nuts One teaspoon light oil, or olive oil ¼ teaspoon chilli flakes Heat the oven to 220C (200C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a tsp of salt, and the ground coriander and cumin into a roasting tin large enough to hold all the vegetables in one layer, and mix well to cover. Bake for 25 to 30 minutes, until tender and starting to catch at the edges. Meanwhile, put the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric, and bring to a boil. Cover partly, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened. Mix the cashews, oil, chilli flakes and a generous pinch of sea salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be perfectly roasted. Whisk the dal and flavor with lime juice and salt to taste. You will need a good amount 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!). Keep adjusting and sampling until you’re satisfied with the seasoning, then add the butter. The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic) in portions in a powerful blender. Taste again – it should be just right. Portion the lentils between two dishes, cover with the roast squash and chilli cashews, scatter over the cilantro and serve hot with steamed rice and/or flatbreads.