Recipe: Palestinian Red Lentil and Squash Soup with Zaatar Croutons

Ingredients

• 2 pounds butternut squash, peeled and cut into 1-inch pieces
• Olive oil, or any neutral oil
• 2 onions, finely chopped
• 4 garlic cloves, crushed
• 3/4 teaspoon cumin seeds
• 3/4 teaspoon coriander seeds
• 1/2 teaspoon ground cinnamon
• 3/4 cup dried red lentils, rinsed
• 3 cups vegetable or chicken stock
• Juice of 1/2 lemon
• Sea salt and freshly ground black pepper
• 2 slices stale bread (I like to use sourdough for taste and texture)
• 2 tablespoons za’atar
• Extra-virgin olive oil
• Chopped parsley or cilantro leaves

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