Cook the lentils with enough water to cover for 20 mins. Remove and drain the water.
Sweat the onions and garlic, add the cumin and the coriander and cook for 1 minute. Add the chopped carrots, butternut squash and tomatoes, cover and cook for 10 mins. Add the lentils and the stock, cover and cook for another 10 mins, use a hand blender and process to a smooth texture. Check the seasoning and add the lumi.
Spray the pita bread with oil, put on a roasting tray and toast in the oven grill.
Serve the soup garnished with fresh coriander and toasted pita bread squares.