Honeynut Squash Red Lentil Soup

Lentil Soup

• 1honeynut squash — halved lengthwise, seeded
• 2 tbspavocado oil
• 12 sprigsfresh thyme
• 1medium yellow onion — diced
• 1shallot — diced
• 5–6garlic cloves — grated or minced
• 2plum tomatoes — diced
• ½ tspground coriander
• ½ tspground cumin
• 1 cupdry red lentils — rinsed
• 5 cupsvegetable broth
• —Kosher salt

• 8brussels sprouts — thinly sliced
• 1scallion — thinly sliced
• ¼ cupparsley — minced, or cilantro
• 1lemon — zested
• ½half a lemon — fresh
• 2 tspextra virgin olive oil
• —store-bought baked pita chips — or homemade baked pita chips
• —Za’atar — for topping