This Quick and Easy Lentil Dish with Roast Squash and Spicy Nuts – Method

This could be unexpected to some cooks, but I am not a fan of dal. Only a couple of types that I liked, and each were made by my mother: one with lime and coconut, the other a long-simmered black dal with rich cream. But now a third fast-cooking dal has joined my favorites list. And the key? Pureeing it until very smooth, then serving with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 minutes
Serves 2

600g pumpkin cubes, diced into 1-centimeter pieces
1 tbsp light-tasting oil
Sea salt flakes
One tsp freshly ground coriander
1 teaspoon ground cumin
150 grams red lentils, rinsed well
1 garlic clove, peeled
½ tsp turmeric
Lime juice from 1-2 fruits, as preferred
One tsp dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

60 grams cashews
1 tsp neutral oil, or extra virgin olive oil
¼ teaspoon red pepper flakes

Preheat the oven to 220C (200C fan)/425F/mark 7. Tip the cubed squash, oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray big enough to hold all the veg in a single layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and beginning to brown.

At the same time, put the lentils in a large pan with 500ml recently boiled water, the garlic and the turmeric, and heat until boiling. Partially cover, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli flakes and a generous pinch of sea 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 perfectly roasted.

Whisk the dal and flavor with lime 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 from two limes and I’m embarrassed to say how much seasoning!). Keep adjusting and tasting until you’re happy with the seasoning, then stir in the butter.

The last touch, which elevates this meal to the next stage, is to blitz the dal (and the garlic) in batches in a high-speed blender. Taste again – it should be perfect.

Divide the dal between two bowls, cover with the roast squash and spiced nuts, scatter over the coriander and serve hot with steamed rice and/or breads.