🔗 Share this article This Quick and Easy Lentil Dish with Roasted Pumpkin and Chilli Nuts – Recipe It might come as a surprise to many cooks, 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 fast-cooking dal has joined my favorites list. And the secret? Pureeing it until very smooth, then serving with roast squash and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation. Citrus Lentils with Roast Squash and Spicy Nuts Prep 15 min Cook 30 min Serves two 600g pumpkin cubes, diced into 1cm cubes One tablespoon neutral or olive oil Flaky sea salt 1 teaspoon ground cilantro 1 tsp ground cumin 150g red lentils, rinsed well 1 garlic clove, peeled Half tsp turmeric powder Lime juice from 1-2 fruits, to taste One teaspoon butter Fresh cilantro leaves, to serve For the Spiced Nuts 60 grams cashews 1 tsp neutral oil, or olive oil ¼ teaspoon red pepper flakes Preheat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, oil, a tsp of salt, and the coriander powder and cumin into a roasting tin large enough to hold all the veg in a single layer, and toss thoroughly to cover. Bake for 25-30 minutes, until tender and starting to catch at the edges. Meanwhile, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, lower the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened. Combine the nuts, cooking oil, chilli and a generous pinch of sea salt in a small oven tray. When the pumpkin has 8 minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the cashews ought to be nicely toasted. Whisk the dal and season with lime juice and sea salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Keep adjusting and sampling until you’re happy with the seasoning, then stir in the butter. The last touch, which takes this dish to the next stage, 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 dishes, top with the baked pumpkin and spiced nuts, sprinkle with the coriander and enjoy warm with rice and/or breads.