• 3/4 cup Red Lentils, rinsed
• 1 Acorn Squash Peeled and cut into 1-inch pieces 
• Olive, or any neutral, Oil
• 2 Onions, finely chopped
• 4 Garlic Cloves, crushed
• 1/4 tsp Cumin Seeds
• 1/4 tsp Ground Coriander
• 1/2 tsp Ground Cinnamon
• 3 cups Vegetable Stock
• Juice of 1/2 Lemon
• Sea Salt and Freshly Ground Black Pepper

Preheat oven to 400 degrees. 

Place acorn squash on a baking sheet and drizzle with oil. Toss chunks to coat evenly, then roast for 20 to 30 minutes, until soft.

Heat 3 tablespoons oil in a medium pot, add onions and sauté for 10 minutes over a medium heat. Add garlic, reduce heat and cook for another few minutes; then add cumin, coriander and cinnamon. Sauté spices for a few minutes. Add lentils and 1 quart just-boiled water. Cover and simmer for 10 minutes.

Once lentils soften, add ¾ of the squash, vegetable stock, lemon juice and 1 teaspoon sea salt; simmer for another 10 minutes, or until lentils are fully cooked. Season with more salt and pepper, to taste. Divide soup between bowls and top with remaining squash.