Thai Red Lentil & Coconut Curry with Vermicelli Noodles

Steps

1. Bring a full kettle of water to the boil. Prep veggies & cook curry. Heat a drizzle of oil in a fry-pan on medium-high heat and cook onion and carrot with 1/2 tsp salt for about 3 minutes, until tender. Add curry paste and cook a further 1-2 minutes, until fragrant. If you are worried about spice, start with 1 Tbsp paste and add more to taste.
2. Add stock, coconut milk and lentils to pan and bring to a simmer. Reduce heat to medium and simmer for about 7 minutes, until thickened. Add bok choy and soy sauce and cook for a further minute, until bok choy has just wilted.
3. Cook noodles. Place noodles in a heat-proof bowl and cover with boiling water. Leave for 5 minutes, then drain.
4. Prep salad. In a medium bowl, combine spinach and almonds with a drizzle of olive oil and season to taste.
5. Serve noodles topped with curry and salad.