Yasmin Khan’s red lentil and squash soup with za’atar croutons
Red lentil and squash soup with za’atar croutons.
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Yasmin Khan’s red lentil and squash soup with za’atar croutons. Photograph: Matt Russell
Za’atar is a Palestinian spice mix made from wild thyme, sesame and sumac that has an affinity with sweet root vegetables. Here it is used to make crunchy, tangy croutons to adorn an aromatic soup of roasted butternut squash and spiced lentils. Roasting the squash intensifies its flavour and sweetness, and gives the soup a glorious silky texture that perfectly contrasts with the crispy croutons.
Serves 4
butternut squash 1kg, peeled, deseeded and cut into 3cm pieces
light olive oil
onions 2, finely chopped
garlic 4 cloves, crushed
cumin seeds ¾ tsp
coriander seeds ¾ tsp
ground cinnamon ½ tsp
red lentils 160g, rinsed
vegetable or chicken stock 750ml
lemon juice of ½
sea salt and freshly ground black pepper
For the toppings
stale bread 2 slices (I like to use sourdough for taste and texture)
za’atar 2 tbsp
extra virgin olive oil
parsley or coriander leaves chopped
Preheat the oven to 200C/gas mark 6.
Place the butternut squash on a baking tray and drizzle with light olive oil. Toss the chunks so they are evenly coated in the oil, then roast for 20-30 minutes, until they are soft.
Heat 3 tablespoons light olive 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.
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.
Add the lentils and 1 litre of just-boiled water. Cover and simmer the soup for 10 minutes.
Once the lentils have softened, add the squash, stock, lemon juice, 1 teaspoon salt and ½ teaspoon pepper. Leave to simmer for another 10 minutes.
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.
To make the croutons, roughly chop the bread into 3cm chunks. Heat 3 tablespoons light olive 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 some kitchen paper to soak up any excess oil. 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.
From Zaitoun: Recipes and Stories from the Palestinian Kitchen by Yasmin Khan (Bloomsbury, £26)
