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.
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.
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
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
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.