Preheat the oven to 425F. Place the squash cut side up on a parchment lined baking tray and drizzle with 1 tablespoon 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 the squash in the oven on the bottom rack for 25 minutes or until completely soft.

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, 3-4 minutes.

Add the garlic and sauté again until fragrant, about 1 minute. Stir in the diced tomatoes along with another pinch of salt, the coriander, and cumin and continue stirring occasionally until the tomatoes begin to breakdown, about 4-5 minutes.

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.

Bring the whole pot to a boil, cover, then reduce the heat to a simmer. Allow the soup to simmer for 20 minutes, stirring occasionally.

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 significantly.

Portion your soup, then top with some of the slaw, baked pita chips and sprinkle of za’atar then enjoy.