This Fast and Easy Lentil Dish with Roast Squash and Chilli Cashews – Method
It might be unexpected to some readers, but I am not a fan of dal. Only a couple of types that I liked, and both were prepared by my mum: one with lime and coconut, the other a long-simmered black dal with cream. But now a third quick-cook dal has joined my favorites list. And the key? Pureeing it until very smooth, then topping with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my weekly rotation.
Citrus Lentils with Roast Squash and Chilli Cashews
Prep 15 minutes
Cook 30 min
Serves two
600 grams butternut squash flesh, cut into 1cm cubes
One tbsp light-tasting oil
Sea salt flakes
1 teaspoon ground cilantro
One tsp cumin powder
150g red lentils, thoroughly washed
One clove of garlic, skin removed
Half teaspoon turmeric powder
Juice of 1-2 limes, to taste
One teaspoon butter
Chopped fresh coriander, to serve
For the Spiced Nuts
60 grams cashew nuts
1 tsp light oil, or olive oil
A quarter tsp red pepper flakes
Preheat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of sea salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the veg in one layer, and toss thoroughly to cover. Bake for 25-30 minutes, until tender and beginning to brown.
At the same time, put the lentils in a big pot with 500ml just-boiled water, the garlic and the turmeric, and bring to a boil. Cover partly, reduce the heat and simmer, mixing now and then, for 20 to 25 minutes, until the lentils have softened.
Combine the nuts, cooking oil, chilli and a generous pinch of sea salt in a small oven tray. When the pumpkin has 8 minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be perfectly roasted.
Whisk the dal and season with lime 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 seasoning!). Continue tweaking and sampling until you’re happy with the flavor, then add the butter.
The last touch, which elevates this meal to the next stage, is to puree the lentils (and the garlic clove) in portions in a powerful blender. Taste again – it should be perfect.
Portion the lentils between two dishes, cover with the roast squash and spiced nuts, scatter over the cilantro and enjoy warm with rice and/or flatbreads.
