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Palestinian Red Lentil and Butternut Squash Soup Plated

Palestinian Red Lentil and Butternut Squash Soup with Za'atar Croutons

Deliciously aromatic and silky smooth soup that warms the soul
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner, Main Course, Soup, Supper
Cuisine: Middle Eastern, Palestinian
Calories: 366
Ingredients Equipment Method Notes

Ingredients
  

The Soup
  • 4 tbsp. Extra Virgin Olive Oil, divided in half
  • 1 lb. Butternut Squash, cubed Can often be bought prepped in produce section of store.
  • 1 Sweet Onion, diced
  • 2 cloves Garlic, crushed
  • ½ tsp. Cumin Seeds
  • ½ tsp. Ground Coriander
  • ⅓ tsp. Ground Cinnamon
  • 1 pint Water
  • ½ cup Red Lentils
  • 1½ cups Chicken Stock
  • ¼ Lemon, juiced
  • Salt and Pepper, to taste
The Croutons
  • 1 loaf Sourdough Bread, cut into approx. ¾" cubes Easy to find in the bakery. ½ loaf would also be plenty here and leave you with leftover croutons
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Za'atar See write-up.

Equipment

  • Sheet Pan
  • Dutch Oven Or Pot
  • Immersion Blender

Method
 

Roast the Squash
  1. Preheat the oven to 400°F. Place butternut squash in a mixing bowl and toss with olive oil, salt and pepper (to taste). Place in a single layer and bake for 15 minutes. Flip the squash and bake for another 10 minutes. Remove and set aside. Turn the oven down to 350°F (this will be for the croutons in a later step).
    Butternut squash on sheet pan
Prepare the Soup Base
  1. In a Dutch oven or pot heat 2 tbsp. of oil on medium heat and saute the onions for 8 - 10 minutes, stirring occasionally. Add the garlic and saute for another 2 - 3 minutes, stirring occasionally.
    Onions and Garlic in Pan
Toast the Seeds
  1. While the onions are cooking toast the cumin seeds in a dry pan, until aromatic.
Build the Soup
  1. Add the cumin seeds, coriander, and cinnamon to the onion and garlic mixture and cook for another 2 - 3 minutes, stirring occasionally.
  2. Bring 1 pint of water just to a boil and add to the pot with the lentils. Cover and simmer for 10 minutes.
    Red Lentils Added to Pan
  3. Add the squash, stock, lemon juice, salt and pepper. Simmer for another 10 minutes.
    Butternut Squash Added to Pan
Make the Croutons
  1. Toss the bread cubes in a mixing bowl with enough olive oil to coat and the Za'atar. Spread in a single layer on the sheet pan (this is where parchment paper is your friend - for both the squash step and the crouton step). Bake 10 - 12 minutes, flip and bake for another 3 - 5 minutes. Remove and set aside.
    Easy Homemade Croutons on Sheet Pan
Finish the Soup
  1. Once the lentils are soft, remove the pot from the burner. With an immersion blender blend the soup until smooth. Taste the soup and adjust seasoning as desired.
  2. Ladle the soup into bowls, gently place a few croutons in the center on top of the blended soup. Sprinkle with additional Za'atar and a drizzle of olive oil. Serve immediately.
    Red Lentil and Butternut Squash Soup Plated

Notes

Credit to thekitchn.com for this recipe inspiration.  See write-up.