Serves 3
2 tablespoons olive oil, it needn’t be extra virgin
4 shallots, chopped
2 garlic cloves, smashed with the side of a knife, peels removed
Medium-grained kosher salt
1 1/2 teaspoons cumin seeds, or 1/2 teaspoon ground
1 teaspoon coriander seeds, or 1/2 teaspoon ground
A good pinch dried red pepper flakes
1 butternut squash, peeled, seeded, and cut into medium dice
1/2 cup split red lentils, rinsed
5 cups vegetable broth or water, plus more
8 sprigs fresh thyme
1/3 cup well-stirred tahini
Options to serve
Cooked brown rice or other grain
Roasted squash seeds
Green tahini, gremolata, zhug or similar herb condiment
Crumbled feta
Fried shallots
Sautéed mushrooms, roasted chickpeas
Heat the oil over medium-low heat in a large, heavy bottomed Dutch oven or similar. Tip in the shallots, garlic and a generous pinch of salt. Cook, stirring, until softened and without colour, about 5 minutes. Scatter in the spices and cook 1 minute more. Tumble in the squash and lentils, and turn in the shallots until coated. Pour in the vegetable broth, drop in the thyme, and bring to a boil over high heat. Adjust the heat to maintain a simmer until the vegetables are thoroughly tender, around 20 minutes.
Extract the thyme from its bath. Scrape in the tahini and season well. Purée the vegetables until smooth using an upright blender, with the feed hole ajar to allow steam to escape. (If using ground spices, an immersion blender can be used. Whole spices will remain as flecks in the soup unless blitzed in an upright.) Check for seasoning, thin with extra broth or water if desired, and rewarm as needed.
Serve with desired garnishes.