Curried Lentil Soup with Golden Raisins and Delicata Squash

1 tablespoon olive oil
1 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 
Handful golden raisins 

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

1. 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. 

2. 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. 

3. 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. 

Serves 4
 

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