Red Thai chili pepper
(sliced green or red Thai chiles, garnish)
2 1/2 cup
Brown rice, long-grain, cooked
(hot; for serving (optional))
Place lentils, onion and vegetable broth in a 3-4 quart pot. Bring to a simmer, cover and cook until lentils start to soften, about 15-20 minutes. Add the diced squash, coconut milk, lemongrass paste, ginger, garlic, and kaffir lime leaves. Season well with salt, to taste. Bring back to a low simmer and cook until the lentils have completely broken down and squash is tender. Taste and adjust any seasonings as desired. Add a pinch of sugar.
To serve, ladle soup over hot, cooked rice and garnish as desired.