🔗 Share this article This Quick and Easy Lentil Dish with Roasted Pumpkin and Chilli Cashews – Recipe This could come as a surprise to some cooks, but I do not particularly enjoy of dal. There were just two types that I liked, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with cream. But now a new quick-cook dal has made it into my favorites list. And the key? Blitzing it until perfectly creamy, then topping with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my regular menu. Citrus Lentils with Baked Pumpkin and Spicy Nuts Prep 15 minutes Cook 30 minutes Serves 2 600g pumpkin cubes, cut into 1cm cubes One tbsp neutral or olive oil Sea salt flakes One teaspoon freshly ground coriander 1 tsp cumin powder 150 grams red lentils, thoroughly washed One clove of garlic, peeled Half teaspoon turmeric Juice of 1-2 limes, to taste One tsp dairy butter Chopped fresh coriander, to serve For the Spiced Nuts 60 grams cashews 1 tsp light oil, or extra virgin olive oil ¼ teaspoon red pepper flakes Preheat the oven to 220C (200C fan)/425F/gas 7. Place the diced pumpkin, oil, a teaspoon of 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. Bake for 25-30 minutes, until cooked through and beginning to brown. At the same time, place the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric spice, and bring to a boil. Cover partly, lower the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils have softened. Combine the nuts, cooking oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the squash has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, the nuts should be nicely toasted. Whisk the dal and season with lime juice and salt to taste. You will need a good amount of each: consider the dal as a completely blank canvas (I used the juice from two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re satisfied with the seasoning, then stir in the butter. The last touch, which elevates this meal to the next level, is to puree the lentils (and the garlic) in batches in a powerful blender. Sample once more – it should be perfect. Divide the dal between two dishes, top with the baked pumpkin and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or breads.