This Quick and Easy Lentil Dish with Roast Pumpkin and Chilli Cashews – Recipe

It might be unexpected to many cooks, but I am not a fan of dal. There were just two versions that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black lentils with cream. But now a third quick-cook dal has made it into my favorites list. And the secret? Blitzing it until very smooth, then serving with roast squash and moreish chilli cashews. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves two

600 grams butternut squash flesh, cut into 1-centimeter pieces
1 tbsp light-tasting oil
Sea salt flakes
One teaspoon ground cilantro
One teaspoon ground cumin
150 grams red split lentils, thoroughly washed
One garlic clove, skin removed
Half tsp turmeric powder
Lime juice from 1-2 fruits, to taste
1 tsp butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60 grams cashews
One teaspoon neutral oil, or olive oil
A quarter tsp red pepper flakes

Preheat the oven to 220C (200C fan)/425F/mark 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the ground coriander and cumin into a roasting tin large enough to hold all the vegetables in a single layer, and mix well to coat. Bake for 25-30 minutes, until tender and starting to catch at the edges.

At the same time, place the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and simmer, 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 oven tray. When the squash has eight minutes left, place the nut tray in the oven alongside; by the time the squash is ready, the cashews ought to be perfectly roasted.

Stir the lentils and flavor with citrus juice and salt to taste. You will need quite a lot of each: think of the dal as a totally neutral base (I used 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 elevates this meal to the next level, is to puree the lentils (and the garlic clove) in portions in a high-speed blender. Taste again – it should be just right.

Portion the lentils between two bowls, top with the roast squash and chilli cashews, sprinkle with the coriander and serve hot with rice and/or flatbreads.