Curried Coconut Butternut Squash Soup with Red Lentils and Clams

I'm always looking for new ways to eat clams and mussels beyond the usual (but very satisfying) steamed seafood with herbs or over pasta, so when I found this dish while perusing the internet, I knew I had to make it. I had a butternut squash lying around that needed to be eaten, so this seemed like the perfect opportunity to try out a new clam dish.






Curried Coconut Butternut Squash Soup with Red Lentils and Clams
(from La Tartine Gourmande)

1 lb 2 oz red kuri squash (or butternut!), seeded and diced
4 carrots, peeled and diced (5 oz)
1 leek, white part only, chopped
1 celery branch, chopped
1 zucchini (7 oz), cut in pieces
3 cups water
1/2 cup (3.5 oz) red lentils
1 shallot, chopped
1 tsp ground curry
1/2 tsp ground cumin
3/4 + 1/8 cups coconut milk
A splash white wine
20 clams (about 4 to 5 clams per person)
Chopped parsley
2 Tbsp olive oil
Salt and pepper

Directions
1. In a large pot, heat 2 Tbsp olive oil. Add the shallot, leek and celery. Sweat for 2 minutes, until soft, making sure that the vegetables never brown. Then add the ground cumin and curry, and cook for 1 minute until fragrant.
2. Add the rest of the vegetables and continue to cook for 5 minutes.
3. Add the water, salt and pepper and simmer, covered, for 20 minutes, until all the vegetables are soft.
4. Mix the soup. Check the seasoning, and add the coconut milk. Keep warm.
5. In the meantime, cook the red lentils (1/2 cup lentils requires 1.5 cups water, plus salt; cook until soft, most of the water will be absorbed; set aside).
6. Cook the clams with a splash of white wine on high heat, covered, until they are open; set aside.
7. Add the lentils to the soup; mix well.