🔗 Share this article This Quick and Easy Lentil Dish with Roast Squash and Spicy Cashews – Recipe This could come as a surprise to many readers, but I do not particularly enjoy of dal. There were just two versions that I liked, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a third fast-cooking dal has made it into my favorites list. And the secret? Blitzing it until very smooth, then topping with roast squash and addictive spiced nuts. It’s a game-changer that’s now on my weekly rotation. Citrus Lentils with Roast Squash and Chilli Cashews Prep 15 min Cook 30 min Serves two 600 grams pumpkin cubes, cut into 1-centimeter cubes 1 tbsp neutral or olive oil Sea salt flakes One teaspoon freshly ground coriander 1 tsp ground cumin 150 grams red lentils, thoroughly washed One garlic clove, skin removed ½ tsp turmeric powder Juice of 1-2 limes, as preferred One teaspoon butter Fresh cilantro leaves, for garnish For the Spiced Nuts 60g cashews One teaspoon light oil, or extra virgin olive oil ¼ tsp chilli flakes Preheat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the veg in one layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and beginning to brown. Meanwhile, place the lentils in a large pan with 500ml recently boiled water, the garlic clove and the turmeric spice, and bring to a boil. Cover partly, reduce the heat and cook gently, mixing now and then, for 20-25 minutes, until the lentils are soft. Combine the nuts, oil, chilli and a big pinch of salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the nuts should be nicely toasted. Whisk the dal and flavor with citrus juice and sea salt to taste. You will need quite a lot of both: consider the dal as a completely blank canvas (I added the juice of two limes and I hate to admit how much seasoning!). Keep adjusting and sampling until you’re happy with the flavor, then stir in the butter. The last touch, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Taste again – it should be perfect. Divide the dal between two bowls, cover with the roast squash and chilli cashews, scatter over the coriander and serve hot with steamed rice and/or breads.