* 8 brussels sprouts, thinly sliced * 1 scallion, thinly sliced * 1/4 cup parsley or cilantro, minced * Zest of 1 lemon * Juice of half a lemon * 2 tsp extra virgin olive oil * Store bought or Homemade Baked Pita Chips * Za’atar for topping, optional
###Instructions
1. Preheat the oven to 425F. Place the squash cut side up on a parchment lined baking tray and drizzle with 1 tbsp oil and sprinkle with a generous pinch of salt. Evenly coat the flesh with the oil then place each half cut side down on top of 3 sprigs of thyme. Bake on the bottom rack for 25 mins or until completely soft.
1. While the squash cooks, prepare the vegetables and start the soup base. Heat a large pot over medium low heat then add the remaining oil. When the oil is hot, add the onions and shallots with a generous pinch of salt and sauté until translucent.
1. Add the garlic and sauté until fragrant. Stir in the tomatoes along with another pinch of salt, the coriander, and cumin and continue stirring occasionally until the tomatoes begin to break down.
1. When the squash is safe to handle, scoop out the flesh and add it to the pot along with the lentils and vegetable broth. Remove the leaves from the remaining thyme stems and add to the soup.
1. Bring to a boil, cover, then reduce the heat to a simmer. Allow the soup to simmer for 20 mins, stirring occasionally.
1. To a mixing bowl add the brussels sprouts, herbs, scallion, lemon, oil and a pinch of salt and pepper. Use your hands to rub the ingredients together until the brussels sprouts have softened.
1. Portion your soup, top with some slaw, pita chips then enjoy.
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###Ingredients
**Lentil Soup**
* 1 honeynut squash, cut in half & seeds removed
* 2 tbsp avocado oil
* 12 sprigs fresh thyme
* 1 medium yellow onion, diced
* 1 shallot, diced
* 5 cloves garlic, grated
* 2 plum tomatoes, diced
* 1/2 tsp ground coriander
* 1/4 tsp ground cumin
* 1 cup dry red lentils, rinsed
* 5 cups vegetable broth
* Kosher salt
**Brussels Slaw & Toppings**
* 8 brussels sprouts, thinly sliced
* 1 scallion, thinly sliced
* 1/4 cup parsley or cilantro, minced
* Zest of 1 lemon
* Juice of half a lemon
* 2 tsp extra virgin olive oil
* Store bought or Homemade Baked Pita Chips
* Za’atar for topping, optional
###Instructions
1. Preheat the oven to 425F. Place the squash cut side up on a parchment lined baking tray and drizzle with 1 tbsp oil and sprinkle with a generous pinch of salt. Evenly coat the flesh with the oil then place each half cut side down on top of 3 sprigs of thyme. Bake on the bottom rack for 25 mins or until completely soft.
1. While the squash cooks, prepare the vegetables and start the soup base. Heat a large pot over medium low heat then add the remaining oil. When the oil is hot, add the onions and shallots with a generous pinch of salt and sauté until translucent.
1. Add the garlic and sauté until fragrant. Stir in the tomatoes along with another pinch of salt, the coriander, and cumin and continue stirring occasionally until the tomatoes begin to break down.
1. When the squash is safe to handle, scoop out the flesh and add it to the pot along with the lentils and vegetable broth. Remove the leaves from the remaining thyme stems and add to the soup.
1. Bring to a boil, cover, then reduce the heat to a simmer. Allow the soup to simmer for 20 mins, stirring occasionally.
1. To a mixing bowl add the brussels sprouts, herbs, scallion, lemon, oil and a pinch of salt and pepper. Use your hands to rub the ingredients together until the brussels sprouts have softened.
1. Portion your soup, top with some slaw, pita chips then enjoy.
[Source](https://www.instagram.com/reel/CyuKGGHMrgA/)
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