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

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