This Quick and Simple Lentil Dish with Roast Pumpkin and Chilli Nuts – Recipe

This could come as a surprise to many cooks, but I do not particularly enjoy of dal. There were just two types that I liked, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black lentils with cream. But now a third quick-cook dal has joined my hall of fame. And the key? Blitzing it until very smooth, then topping with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Lime Dal with Baked Pumpkin and Spicy Nuts

Prep 15 min
Cook 30 min
Serves 2

600g pumpkin cubes, cut into 1-centimeter pieces
1 tbsp light-tasting oil
Flaky sea salt
1 tsp ground cilantro
1 teaspoon ground cumin
150 grams red lentils, rinsed well
1 clove of garlic, peeled
½ tsp turmeric
Juice of 1-2 limes, as preferred
1 teaspoon dairy butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60g cashew nuts
1 tsp neutral oil, or extra virgin olive oil
A quarter tsp red pepper flakes

Heat the oven to 220°C (200°C fan)/425F/mark 7. Place the diced pumpkin, cooking oil, a tsp of sea salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the vegetables in one layer, and mix well to cover. Roast for 25-30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric spice, and heat until boiling. Cover partly, lower the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Combine the nuts, oil, chilli flakes and a big pinch of sea salt in a small oven tray. When the squash has 8 minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the nuts should be nicely toasted.

Whisk the dal and season with lime juice and salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas (I added the juice from two limes and I’m embarrassed to say how much salt!). Continue tweaking 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 blitz the dal (and the garlic clove) in batches in a powerful blender. Taste again – it should be perfect.

Portion the lentils between two dishes, top with the baked pumpkin and chilli cashews, sprinkle with the coriander and enjoy warm with rice and/or flatbreads.