This Fast and Simple Lentil Dish with Roast Pumpkin and Spicy Cashews – Recipe

This could come as a surprise to some cooks, but I do not particularly enjoy of dal. There were just two versions that I liked, and each were made by my mother: one with lime and coconut, the other a slow-cooked black dal with cream. But now a third fast-cooking dal has made it into my favorites list. And the key? Pureeing it until perfectly creamy, then serving with roast squash and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 minutes
Serves 2

600g butternut squash flesh, diced into 1-centimeter pieces
1 tablespoon light-tasting oil
Sea salt flakes
1 tsp freshly ground coriander
One teaspoon ground cumin
150 grams red split lentils, thoroughly washed
1 clove of garlic, peeled
½ tsp turmeric powder
Juice of 1-2 limes, to taste
One teaspoon butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashew nuts
1 tsp neutral oil, or extra virgin olive oil
A quarter teaspoon red pepper flakes

Heat the oven to 220°C (200°C fan)/425°F/gas 7. Tip the cubed squash, oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a roasting tin big enough to hold all the vegetables in one layer, and mix well to cover. Bake for 25 to 30 minutes, until tender and beginning to brown.

Meanwhile, place the lentils in a large pan with 500ml just-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 to 25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli and a big pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted.

Whisk the dal and flavor with lime juice and salt to taste. You will need a good amount of both: consider the dal as a totally neutral base (I used the juice from two limes and I’m embarrassed to say how much salt!). Continue tweaking and tasting until you’re satisfied with the flavor, then add the butter.

The last touch, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in portions in a powerful blender. Sample once more – it should be perfect.

Divide the dal between two bowls, top with the roast squash and spiced nuts, sprinkle with the cilantro and serve hot with rice and/or flatbreads.