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Roast the squash, carrots and garlic.
Sauté the shallot and coriander stalks.
Add the spices and lentils, then the stock.
Blend the soup until smooth.
Stir in the nooch and lemon juice.
Make the lemon coriander dressing by mixing the olive oil, coriander leaves, lemon rind, lemon juice and salt.
Serve the soup with roasted squash wedges, fermented tofu, black pepper and optional black sesame seeds, drizzled with the lemon coriander dressing.