to cook the lentil
I use a pressure cooker to cook the lentils. If you don’t own one, you can find one in my shop section. They are extremely handy and save a lot of time. If not, you can boil the lentils in water. It will take about 30 mins. In a pressure cooker, add the cleaned and washed lentils with 2.5 cups of water, salt and turmeric. Close the lid and cook on high heat till it whistles. Cook on high for 2 whistles, then lower the flame and let it cook for another 3 whistles. Once done, switch off the flame and let the steam release naturally. Meanwhile, get started on the soup base.
For the soup
Start by heating 1 tbsp oil in a large pot. Add the flavorings, onion ginger and garlic and saute on low heat till translucent. Do not brown. Add the carrots and pumpkin, add salt, a dash of turmeric and cook till half done. Now add the Thai curry paste and cook for 5 minutes, mixing the entire time. Once its done, add the cooked lentils, water and mix well. Let it come to a boil. Then reduce heat and simmer for 15 minutes till it reaches the consistency you desire.Add 2 tbsp of fresh torn basil. Keep mixing once in a while to avoid it sticking to the bottom of the pot.
For the spinach
In a pan, add 1 tbsp olive oil. Add finely sliced 4 cloves of garlic. Let it become golden brown.Add the drained spinach and cook for 1 min till wilted. Keep aside.
Ladle the soup into bowls. Top with fried garlic chips and wilted spinach, Drizzle the coconut milk and garnish with coriander, fresh basil and deseeded Thai chili. Serve with lemon wedges to be squeezed on top if desired. Enjoy!