Easy Thai Red Lentil Soup

Serves 5

prepPreheat oven to 350°F / 175°C if using roti
1 tbsp virgin coconut oil (unrefined, for sauté)	Sauté curry paste, garlic & ginger, 3–4 min	Add coconut cream, stock, water, fish sauce & lentils, simmer 5 min	Add pumpkin, simmer 15 min until lentils break down	Stir in spinach until wilted, ~1 min	Serve with drizzle, coriander, chilli & lime
1/2 cup Thai red curry paste
1 tbsp finely grated garlic (~3 big cloves)
1 tbsp finely grated ginger (~2 cm / 0.8" piece)
400 ml / 14 oz can coconut cream, full fat
2 cups / 480 ml vegetable stock, low sodium
2 1/2 cups / 600 ml water
2 tsp fish sauce (or 3 tsp soy sauce for vegetarian)
1 1/2 cups / 300 g dried split red lentils
600 g / 1.2 lb butternut pumpkin (optional)
1 tightly packed cup baby spinach
1 tbsp virgin coconut oil (unrefined, for drizzle)	Whisk reserved coconut oil & milk into drizzle
2–3 tbsp milk (for thinning coconut cream)
Lime wedges (must!)
2 tbsp roughly chopped coriander / cilantro leaves
Red cayenne pepper or large red chilli, finely sliced (optional)

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