Palestinian Squash and Red Lentil Soup
This Palestinian butternut squash and red lentil soup, inspired by Yasmin Khan, is an easy, healthy recipe—perfect for getting through the winter months.
Today, I’m taking you on a culinary journey with this red lentil soup topped with za’atar croutons, inspired by Palestinian cuisine and culture.
Red Lentil and Butternut Squash Soup: Palestinian Cuisine
As temperatures drop, we naturally crave dishes that are nourishing, simple, and deeply comforting. This Palestinian butternut squash and red lentil soup fits the bill perfectly.
Inspired by a recipe from Yasmin Khan, taken from her beautiful book Zaitoun: Recipes from the Palestinian Kitchen, this soup captures everything we love about Middle Eastern cuisine: humble ingredients, warm spices, and a genuine sense of generosity.
A Soup That Tells a Story
More than just a recipe, this soup is an invitation to travel—a tribute to a cuisine rich in tradition and resilience. It reminds us that food can be simple, meaningful, and deeply comforting all at once.
By preparing this soup, we are not just cooking a dish; we are sharing a culture, a memory, and a moment of warmth around the table.
Yasmin Khan is a food writer and journalist, known for her thoughtful and human approach to cooking. With Zaitoun, she shines a light on traditional Palestinian cuisine—rooted in everyday life, generosity, and the passing down of knowledge from one generation to the next.
Palestinian cuisine is seasonal and built around simple ingredients, often vegetarian or centered on legumes.
You’ll find staples such as lentils, olive oil, cumin, coriander, and za’atar, used with care to create deeply flavorful dishes.
This soup perfectly reflects that philosophy : few ingredients, yet remarkable depth of flavor.
It’s a simple yet deeply aromatic soup that warms both body and soul—a truly comforting dish, perfect for getting through the winter months without spending hours in the kitchen.
If there is one flavor that instantly brings Palestinian cuisine to mind, it is za’atar—a tangy, aromatic spice blend made with wild thyme, sesame seeds, and sumac.
Palestinians use za’atar in countless ways, from yogurt-based sauces to roasted meats and flatbreads.
Here, it is used to make crisp, zesty croutons that top a fragrant soup of roasted butternut squash and gently spiced lentils.
Roasting the squash intensifies its natural sweetness and flavor, giving the soup a silky, velvety texture that contrasts beautifully with the crunch of the croutons.
Why Is This Soup So Comforting?
The combination of sweet, creamy butternut squash and soft, nourishing red lentils creates a soup with a velvety texture and gently spiced flavor.
Cinnamon adds a subtle warmth, while cumin and coriander deepen the aromatic profile. A splash of lemon juice, added at the end of cooking, brings balance and a welcome touch of freshness.
This is a soup that :
- warms you instantly,
- keeps you satisfied,
- yet remains light and easy to digest.
A true delight by the spoonful.
A Healthy, Nourishing, and Budget-Friendly Soup
Beyond its wonderful flavor, this soup ticks all the boxes of a balanced meal:
- Rich in fiber, thanks to the red lentils
- A great source of vitamins, with butternut squash
- Naturally filling, without cream or heavy ingredients
- Budget-friendly, made with easy-to-find pantry staples
It is perfectly suited to a vegetarian diet (using vegetable stock) and can easily be adapted to a vegan lifestyle.
The Key Ingredients of This Palestinian Soup
Each ingredient plays a specific role :
- Butternut squash : brings sweetness, creaminess, and a naturally gentle note of sweetness.
- Red lentils : thicken the soup and make it nourishing without weighing it down.
- Cumin and coriander : essential spices in Middle Eastern cooking, adding depth and warmth.
- Cinnamon : used sparingly, it adds warmth without overpowering the dish.
- Lemon : essential for balancing the flavors.
- And of course, olive oil, a cornerstone of Palestinian cuisine, ties everything together with richness and roundness.
Za’atar Croutons to Elevate the Soup
The topping is far from a minor detail. Crispy za’atar croutons add an irresistible contrast of textures.
Za’atar—a blend of herbs, sesame seeds, and sumac—is emblematic of Levantine cuisine. Sprinkled over bread toasted in olive oil, it turns simple croutons into a true burst of flavor.
Finish with a drizzle of extra-virgin olive oil and a handful of fresh herbs, and you’ll have a bowl that is as beautiful as it is delicious.
A Perfect Winter Soup… and Ideal for Batch Cooking
This Palestinian soup is perfect for batch cooking :
- It keeps for 3 to 4 days in the refrigerator
- It freezes beautifully for up to 3 months
- It tastes even better reheated, once the flavors have had time to develop
A true ally for easy and comforting weeknight meals.
Ingredients for This Flavorful Palestinian Soup
- 2 lb butternut squash : Peeled, seeded, and cut into chunks about 1 inch (2.5 cm) wide. Choose a squash that feels firm and heavy for its size, with sweet, flavorful flesh.
- Olive oil or neutral oil : Olive oil adds more character, while a neutral oil keeps the flavors more subtle.
- 2 medium onions : Peeled and finely chopped. They form the aromatic base of the soup.
- 4 garlic cloves : Peeled and crushed, to gently enhance the soup without overpowering the natural sweetness of the squash.
- 3/4 teaspoon cumin seeds : Bring a warm, slightly earthy note.
- 3/4 teaspoon coriander seeds : Perfect for balancing the spices with a subtle citrusy touch.
- 1/2 teaspoon ground cinnamon : Adds a soft, warming note that pairs beautifully with butternut squash.
- 3/4 cup dried red lentils : Rinsed and drained. They naturally thicken the soup and make it more nourishing.
- 3 cups vegetable or chicken stock : Preferably hot, for a quicker return to a simmer and deeper flavor.
- Juice of 1/2 lemon : Adds brightness and balances the sweetness of the squash.
- Sea salt and freshly ground black pepper : Adjust to taste at the end of cooking.
Toppings for the Za’atar Croutons
- 2 slices stale bread : Cut into small pieces to make crispy croutons.
- 2 tablespoons za’atar : To flavor the croutons with a warm, slightly tangy Middle Eastern note.
- Extra-virgin olive oil : For drizzling over the bread before toasting.
- Fresh parsley or cilantro : Finely chopped, to add freshness and color just before serving.
Tips for Perfecting This Soup Every Time
- Toast the cumin and coriander seeds before grinding them—this releases their full aroma.
- Don’t skip the lemon juice at the end of cooking; it truly makes all the difference.
- Adjust the texture to your liking by adding more or less water before blending.
- Serve the soup piping hot, in warmed bowls, for maximum comfort.
How to Make This Flavorful Soup
Preheat the oven to 400°F (200°C).
Place the butternut squash on a baking sheet and drizzle with oil. Toss well to coat the pieces evenly, then roast for 20 to 30 minutes, until the squash is tender.
Heat 3 tablespoons of oil in a large saucepan.
Add the onions and cook over medium heat for about 10 minutes, until softened.
Stir in the garlic, reduce the heat, and continue cooking for a few more minutes.
Meanwhile, toast the cumin and coriander seeds in a dry pan over low heat for about 1 minute, until fragrant.
Crush them using a mortar and pestle or a spice grinder, then add them, along with the cinnamon, to the saucepan with the softened onions. Cook the spices for a few minutes.
Add the lentils along with 1 liter (about 1 quart) of just-boiled water. Cover and let the soup simmer for 10 minutes.
Once the lentils begin to soften, add the roasted squash, the stock, the lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Let the soup simmer for another 10 minutes.
Once the lentils are fully cooked, remove the saucepan from the heat and blend the soup using an immersion blender.
Taste and adjust the seasoning to your preference.
To make za-atar crouton
Roughly cut the bread into pieces about 1 inch (2.5 cm) wide.
Heat 3 tablespoons of oil in a frying pan and, once hot, add the bread and sprinkle with the za’atar.
Cook, stirring frequently, until the croutons are golden and crisp. Transfer them to paper towels to absorb any excess oil.
To serve, ladle the soup into warmed bowls, top with the croutons, then finish with a drizzle of extra-virgin olive oil and a sprinkle of chopped fresh herbs.
Conclusion
This Palestinian butternut squash and red lentil soup is:
- easy to prepare,
- healthy and nourishing,
- flavorful without being spicy,
- and perfect for cold winter days.
Palestinian butternut squash and red lentil soup
Ingredients
- 2 lb butternut squash peeled, seeded, and cut into 1-inch (2.5 cm) chunks
- Olive oil or neutral oil neutral oil keeps the flavor more subtle
- 2 medium onions peeled and finely chopped
- 4 garlic cloves peeled and crushed
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon coriander seeds
- 1/2 teaspoon ground cinnamon
- 3/4 cup dried red lentils rinsed and drained
- 3 cups vegetable or chicken stock preferably hot
- 1/2 lemon Juice
- Sea salt to taste
- Freshly ground black pepper to taste
For the topping:
- 2 slices stale bread
- 2 tablespoons za’atar
- Extra-virgin olive oil
- Fresh parsley or cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- Place the butternut squash on a baking sheet and drizzle with oil. Toss well to coat the pieces evenly, then roast for 20 to 30 minutes, until tender.
- Heat 3 tablespoons of oil in a large saucepan.
- Add the onions and cook over medium heat for 10 minutes, until softened. Stir in the garlic, reduce the heat, and continue cooking for a few more minutes.
- Meanwhile, toast the cumin and coriander seeds in a dry pan over low heat for about 1 minute, until fragrant.
- Crush the seeds using a mortar and pestle or a spice grinder, then add them, along with the cinnamon, to the saucepan with the softened onions. Cook the spices for a few minutes to release their aromas.
- Add the lentils along with 1 liter (about 1 quart) of just-boiled water. Cover and let simmer for 10 minutes.
- Once the lentils begin to soften, add the roasted squash, the stock, the lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Let the soup simmer for another 10 minutes.
- When the lentils are fully cooked, remove the saucepan from the heat and blend the soup using an immersion blender. Taste and adjust the seasoning to your preference.
To prepare the za’atar croutons
- Roughly cut the bread into pieces about 1 inch (2.5 cm) wide.
- Heat 3 tablespoons of oil in a frying pan. When hot, add the bread and sprinkle with the za’atar.
- Cook, stirring frequently, until the croutons are golden and crispy. Transfer them to paper towels to absorb any excess oil.
To serve
- Ladle the soup into warmed bowls, top with the croutons, then finish with a drizzle of extra-virgin olive oil and a pinch of chopped fresh herbs.
