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Heat the oil in a large saucepan over a medium heat. Add the curry paste and cook, stirring occasionally for 30 seconds until fragrant.
Chuck in the squash, lentils, garlic, coconut milk, stock, fish sauce and lime and bring to the boil. Reduce the heat to a little so it’s bubbling nicely, cover and simmer for 20-25 minutes or until the squash is completely tender.
Using a stick blender, blend until. Check the seasoning, adding more fish sauce and lime juice to taste. Serve immediately.