Step 1

Preheat the oven to 400°F.

Step 2

Place the butternut squash on a baking sheet and drizzle with cooking oil. Toss the chunks so they are evenly coated in the oil, then roast for 20 to 30 minutes, until they are soft.

Step 3

Heat 3 tablespoons cooking oil in a large saucepan, add the onions and fry for 10 minutes over a medium heat. Add the garlic, reduce the heat and cook for another few minutes.

Step 4

Meanwhile, toast the cumin and coriander seeds by stirring them in a dry pan over a low heat for a minute until their aromas are released. Grind the seeds in a mortar and pestle or a spice grinder, then add them and the cinnamon to the saucepan with the softened onions. Fry the spices for a few minutes.

Step 5

Add the lentils and 1 quart of just-boiled water. Cover and simmer the soup for 10 minutes.

Step 6

Once the lentils have softened, add the squash, stock, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Leave to simmer for another 10 minutes.

Step 7

Once the lentils are fully cooked, take the pan off the heat and blend the soup with a hand-held blender. Taste and adjust the seasoning to your preference.

Step 8

To make the croutons, roughly chop the bread into 1-inch chunks. Heat 3 tablespoons cooking oil in a frying pan and, once it is very hot, add the bread and sprinkle over the za’atar. Fry the bread, stirring frequently, until it is toasted and crunchy. Place the croutons on a paper towel to soak up any excess oil.

Step 9

To serve, ladle the soup into warmed bowls, top with the croutons and finish with a drizzle of extra-virgin olive oil and a sprinkling of chopped herbs.