Curried Winter Squash Soup with Red Lentil, Coconut Milk and Clams

Name: Curried Winter Squash Soup with Red Lentil, Coconut Milk and Clams
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 serving Cook the clams with 1 tablespoon white wine on high heat, covered, until they are open; set aside; 1 serving Laddle the soup in a bowl. Add the clams and parsley, extra grated Manchego cheese, and serve with the tartines; 1 serving Add the lentils to the soup; mix well; 1 serving Add the rest of the vegetables and continue to cook for 5 minutes; 1 serving Mix the soup. Check the seasoning, and add the coconut milk. Keep warm; 1 serving Add the water, salt and pepper and simmer, covered, for 20 minutes, until all the vegetables are soft; 118 milliliters In the meantime, cook the red lentils lentils requires 1.5 cups water, plus salt; cook until soft, most of the water will be absorbed; set aside); 1 slice To make the tartines, brush of baguette (or another rustic bread) with olive oil. Sprinkle with thyme and grated cheese, and place under the broil for 3 minutes, to brown slightly

Curried Winter Squash Soup with Red Lentil, Coconut Milk and Clams might be just the soup you are searching for. This recipe serves 1. One portion of this dish contains about 4g of protein, 1g of fat, and a total of 85 calories. It is perfect for Autumn. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up mix the soup. check the seasoning, add the water, add the rest of the vegetables and continue to cook, and a few other things to make it today. It is a good option if you're following a dairy free, fodmap friendly, and pescatarian diet.