Palestinian Red Lentil and Butternut Squash Soup with Za'atar Croutons
Deliciously aromatic and silky smooth soup that warms the soul
Equipment
- Sheet Pan
- Dutch Oven Or Pot
- Immersion Blender
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.
Instructions
Roast the Squash
- 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).
Prepare the Soup Base
- 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.
Toast the Seeds
- While the onions are cooking toast the cumin seeds in a dry pan, until aromatic.
Build the Soup
- Add the cumin seeds, coriander, and cinnamon to the onion and garlic mixture and cook for another 2 - 3 minutes, stirring occasionally.
- Bring 1 pint of water just to a boil and add to the pot with the lentils. Cover and simmer for 10 minutes.
- Add the squash, stock, lemon juice, salt and pepper. Simmer for another 10 minutes.
Make the Croutons
- 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.
Finish the Soup
- 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.
- 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.
Notes
Credit to thekitchn.com for this recipe inspiration. See write-up.