Curried Lentil Soup with Golden Raisins and Delicata Squash

Dinner, Soups

Curried Lentil Soup with Golden Raisins and Delicata Squash //

I need a reset button.

Yesterday I ate 1/2 of gigantic big bowl of guacamole, pet a bird, ate 1/4 of this spinach dip and then had a gigantic plate of Feijoada. (The Feijoada was beyond epic and it’s now my goal to make it for this here space.)

Basically what I’m saying is that I overate. Probably more than Thanksgiving. A dinner of just appetizers is like a dream for me. It reminds me of My-So-Called-Life when Rayenne complains about always having frozen appetizers for dinner and her mother has no idea what she’s talking about.

Eating just appetizers reminds me of afterschool snacks and tapas in Spain and my favorite television series of all time.

Curried Lentil Soup with Golden Raisins and Delicata Squash //

But sometimes we need dinner. And we need a healthy one.

I made this soup when I had some extra lentils from a side project I’m working on and was determined to repurpose them into something new and delicious.

I love making soup. It usually begins in the same way, there’s so little work involved and the several layers of flavors gets me every time.

Not gonna lie, I sold myself on the idea of this soup based on the fact that warm naan bread was going to be involved. I cannot eat any type of soup without dipping some sort of carb-situation into it.

Curried Lentil Soup with Golden Raisins and Delicata Squash //

Are you a raisin hater? You’re actually speaking to the queen of raisin-haters. The most disappointing thing in the entire world is when you pick up a cookie, thinking it’s a chocolate chip cookie only to bite into it and realize that in fact you’re eating a raisin cookie.

That is what sad is.

But this soup. With golden raisins. It is amazing. I love the little bits of sweetness that happen every bite or so. They’re unexpected and so so welcomed.

Curried Lentil Soup with Golden Raisins and Delicata Squash //

Curried Lentil Soup with Golden Raisins and Delicata Squash



  • 1 tablespoon olive oil1 shallot, minced
  • 2 carrots, diced
  • 6 Fingerling potatoes, halved
  • 1 tablespoon fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon, plus 2 teaspoons Madras curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 cup red lentils
  • 4 cups chicken stock, or vegetable stock
  • 1/2 delicata squash, sliced into rounds with seeds removed
  • Handful golden raisins


  • A few lime wedges
  • Handful of cilantro, loosely chopped
  • Warm Naan bread


  • To a medium pot, heat the olive oil over medium heat. When the oil is warm, add the shallot, carrots and fingerling potatoes; cook until the shallot becomes translucent and the carrots have softened, about 3-5 minutes. Mix in the fresh ginger, garlic cloves, Madras curry, cumin, coriander and lentils. Cook for about a minute, just enough time for the lentils to lightly toast.
  • Pour in the chicken broth (or veggie broth, if using) and bring the soup to a simmer. Place a lid on the pot and cook the soup on medium-low for 15 minutes. At the 15-minute mark, add the delicata squash and cook for an additional 15 minutes, until the lentils, potatoes and delicata squash are all tender. Salt to taste (I added about 1 teaspoon). Fold in the raisins and cook for an additional minute or so, until the raisins plump up a bit.
  • Divide the soup between bowls. Garnish each soup with a squeeze of lime juice, a sprinkling of cilantro parsley and warm Naan, if you like.
Nutrition Facts
Curried Lentil Soup with Golden Raisins and Delicata Squash
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply pat February 3, 2014 at 1:47 am

    Would the cooking times be the same if I used butternut squash? You can’t get delicata here in Greece and we grew butternut this year so have lots to use up.

    • Reply Adrianna Adarme February 3, 2014 at 8:06 am

      Yes for sure! I’d peel and cube up the butternut squash and add it at the same time as directed (at the 15-minute mark). It should cook up perfectly in 15 minutes. 🙂

  • Reply [email protected] February 3, 2014 at 3:32 am

    Oh do i feel your pain about pure dried fruit cookies, So disappointing.

    However this is on the menu when ever I need a post ‘over eating tapas session’ meal. The colors are flavors are gorgeous and so warming.

  • Reply Marisa @ Uproot from Oregon February 3, 2014 at 7:22 am

    I love curried lentils- I am going to have to try out this recipe!

  • Reply dishing up the dirt February 3, 2014 at 8:45 am

    This is the perfect getting back on track soup! I just posted a lentil and parsnip soup and I think I could live off of it forever! My next soup recipe will be this one. I can’t get enough lentils in my system right now!

  • Reply sandra February 3, 2014 at 9:43 am

    If this meal doesn’t reset you I don’t know what will – looks so hearty – perfect for this weather!

  • Reply sandra February 3, 2014 at 10:02 am

    I love that rabbit bowl – where did you get it???

    • Reply Adrianna Adarme February 3, 2014 at 12:10 pm

      I got them at Anthropolgie at the beginning of the month. Unfortunately they’re no longer online 🙁

  • Reply ANa February 3, 2014 at 10:22 am

    I was telling my friends that Super Bowl is my favorite food holiday and they looked at me like I was crazy…so glad you understand! and so glad you’ve tried Feijoada! I’m Brazilian so I’ve eaten lots but have never learned to make it! Good luck!

  • Reply Tracy | Peanut Butter and Onion February 3, 2014 at 10:48 am

    I love Indian food, especially when I can make it at home. This looks incredible!

  • Reply steph @ stephsapartmentkitchen February 3, 2014 at 12:05 pm

    So pretty and healthy! I love curried soups. The addition of ginger makes it so warm and lovely, yet cleansing. Do you make your own naan or do you buy it premade?

    • Reply Adrianna Adarme February 3, 2014 at 1:53 pm

      Oh I bought the naan. But I’d love to learn how to make it!

  • Reply Chrissy February 3, 2014 at 12:23 pm

    As a hater of all things raisin, it breaks my heart to grab a raisin cookie thinking it’s chocolate chip. It is the saddest.

    Raisins aside, this soup looks like it’d be amazing without and I can’t wait to try it!

  • Reply Sami @ My Second Breakfast February 3, 2014 at 3:08 pm

    I love soup with raisins in it! I make a version of 101cookbooks lentil soup and it is so so great. I’ll have to try this one next!

  • Reply Diane February 4, 2014 at 4:48 am

    Would a sweet potato work in this recipe in place of the squash?

    • Reply Adrianna Adarme February 4, 2014 at 8:18 am

      Yes! But I’d recommend adding it at the beginning of the soup (versus the 15-minute mark) so it has time to cook through. 🙂

  • Reply Elizabeth Batte February 4, 2014 at 9:15 am

    This sounds so good. I’m with you on the necessary carb with soup – it isn’t the same without bread.

  • Reply Whitney @ The Newlywed Chefs February 4, 2014 at 5:44 pm

    This looks like a perfect dish for this cold, snowy weather!

  • Reply Christina @ The Beautiful Balance February 4, 2014 at 6:00 pm

    This is screaming my name! I would love to curl up on the couch with a big and warm bowl of this soup!

  • Reply jeri February 4, 2014 at 11:25 pm

    I made some lentils today too to atone for the giant pot of Superbowl chili and the giant platter of sliders. (Also, the potato skins and boatload of assorted chips.) As per usual, no one ate the crudités, so I chopped them up and added them to the lentils to make a really delicious curried dal I served that over rice along with roasted broccoli and some baked flounder. Even my favorite meal-loving man admitted that it was just the right meal.

  • Reply [email protected] February 5, 2014 at 9:06 am

    This weather is calling for this soup!

  • Reply cheri February 5, 2014 at 7:35 pm

    Love this soup, what a great combination

  • Reply Francesca February 7, 2014 at 5:12 am

    Love curried soups + pinch of sweet 🙂

  • Reply Amy February 8, 2014 at 11:29 pm

    I love lentil soup, and I’m kinda ashamed to admit, I love raisins too, so thanks for a perfect soup for me! The end of summer is drawing near here in Australia and I can already see this soul coming into high rotation in the autumn and winter weather.

  • Reply Rachel February 10, 2014 at 3:25 pm

    I love a good lentil bean soup. I usually use Alton Brown’s recipe with various additions. I usually put my immersion blender to it, too to make it more of a puree and less brothy. I’ll have to try your recipe next time. I’m a huge fan of curry and raisins.