This Quick and Easy Lentil Dish with Roast Squash and Spicy Cashews – Recipe

It might come as a surprise to many readers, but I am not a fan of dal. There were just two types that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a slow-cooked black dal with cream. But now a new quick-cook dal has made it into my hall of fame. And the key? Pureeing 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 Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g butternut squash flesh, diced into 1cm cubes
One tbsp neutral or olive oil
Sea salt flakes
One tsp freshly ground coriander
One teaspoon cumin powder
150 grams red lentils, rinsed well
1 garlic clove, peeled
½ teaspoon turmeric powder
Juice of 1-2 limes, to taste
1 teaspoon butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashew nuts
1 tsp light oil, or olive oil
¼ teaspoon red pepper flakes

Heat the oven to 220C (200C fan)/425°F/mark 7. Tip the cubed squash, oil, a tsp of sea salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the vegetables in one layer, and toss thoroughly to cover. Bake for 25-30 minutes, until tender and beginning to brown.

Meanwhile, put the lentils in a big pot with 500ml just-boiled water, the garlic clove and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20 to 25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a big pinch of salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the squash is ready, the cashews ought to be perfectly roasted.

Stir the lentils and season with citrus juice and salt to taste. You will need a good amount of each: think of the dal as a totally neutral base (I added the juice of two limes and I’m embarrassed to say how much salt!). Continue tweaking 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 clove) in portions 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, scatter over the coriander and serve hot with rice and/or flatbreads.