🔗 Share this article This Quick and Easy Lentil Dish with Roasted Pumpkin and Spicy Cashews – Recipe This could come as a surprise to many cooks, but I do not particularly enjoy of dal. There were just two versions that I liked, and both were made by my mother: one with lime and coconut, the other a long-simmered black dal with cream. But now a third fast-cooking dal has joined my favorites list. And the secret? Pureeing it until perfectly creamy, then topping with baked pumpkin and addictive 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 600 grams butternut squash flesh, diced into 1-centimeter cubes One tablespoon neutral or olive oil Sea salt flakes One teaspoon ground cilantro 1 teaspoon cumin powder 150 grams red split lentils, thoroughly washed One garlic clove, skin removed ½ teaspoon turmeric powder Juice of 1-2 limes, to taste One teaspoon dairy butter Chopped fresh coriander, for garnish For the Chilli Cashews 60g cashew nuts One teaspoon light oil, or olive oil A quarter tsp red pepper flakes Heat the oven to 220°C (200°C fan)/425F/gas 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the veg in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges. Meanwhile, put the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric, and heat until boiling. Cover partly, lower the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened. Mix the cashews, oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the squash 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. Stir the lentils and flavor with citrus juice and salt to taste. You will need quite a lot of both: think of the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re satisfied with the seasoning, then stir in the butter. My final step, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Sample once more – it should be just right. Divide the dal between two bowls, top with the baked pumpkin and chilli cashews, scatter over the coriander and enjoy warm with steamed rice and/or flatbreads.