Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until they turn golden.

Add the lentils and rice. Stir for 2 minutes.

Add the butternut squash and stir briefly.

Add the tomato paste and mix well.

Stir in the spices and green chili pepper, if using. Cook for 2 minutes.

Pour in the water and add salt. Bring to a gentle boil, then reduce the heat and simmer for 30 minutes.

After 30 minutes, blend the soup until smooth. Add a little more water if needed to reach your desired consistency.

Stir in the lemon juice.

Serve hot with toasted bread and a sprinkle of dried mint and sumac, if desired.