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1
Preheat oven to 400.
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2
Cut squash in half and remove seeds.
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3
Rub the flesh with coconut oil and sprinkle with salt and pepper.
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4
Place onto a rimmed baking tray, cut side down.
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5
Clean carrots, sprinkle them with salt, pepper, thyme leaves (if using) and coconut oil and toss to coat.
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6
Arrange around the squash on the baking tray.
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7
Bake for 30 minutes or longer, until both carrots and squash are soft throughout.
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8
Remove the carrots if they are ready before the squash.
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9
Let cool.
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10
In the meantime, rinse lentils and put them into a large saucepan with 10 cups of filtered water.
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11
Bring to a boil, lower the heat to a simmer and cook for 15 minutes or until they are soft but still have a bite to them.
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12
Salt at the last 5 minutes.
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13
Drain over colander, saving the cooking water.
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14
Pour cooking water back into the saucepan.
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15
Remove the harder outer layers from the lemongrass, bruise with the back of a chefs knife and finely chop.
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16
Add lemongrass, garlic, ginger, turmeric, chile and kaffir lime leaves (if using) to the cooking water.
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17
Bring to a boil over medium-high heat, then lower to a simmer and cook for 10 minutes.
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18
Remove from heat.
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19
Add juice of 2 lemons and salt to taste.
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20
Cover and let infuse for 30 minutes.
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21
Strain, discarding the solids.
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22
Scoop the noodles out of the squash with a fork and add them to the broth along with lentils.
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23
Dice carrots and add them to the broth as well.
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24
Reheat to a near boil over high heat, add spinach and remove from heat.
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25
Serve with more lemon and cilantro leaves.
