Curried Winter Squash Soup With Red Lentil Coconut Milk And Clams
Ingredients
- 1 lb 2 oz red kuri squash, seeded and diced
- 4 x carrots, peeled and diced (5 oz)
- 1 x leek, white part only, chopped
- 1 x celery branch, chopped
- 1 x zucchini (7 oz), cut in pieces
- 3 cup water
- 1/2 cup (3.5 oz) red lentils
- 1 x shallot, chopped
- 1 tsp ground curry
- 1/2 tsp ground cumin
- 3/4 cup plus 1/8 cups coconut milk
- A splash white wine
- 20 x clams
- Chopped parsley
- 2 tbsp olive oil
- Salt and pepper
- Slices of baguette, or a bread of your choice
- Olive oil, to brush
- Fresh thyme, chopped
- Manchego cheese, grated
Instructions
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