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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.


Serving: 4g