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
Instructions
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