Lemongrass and Winter Squash Lentil Soup

This creamy Thai inspired lentil soup is infused with lemongrass, loaded with vegetables, topped with marinated mushrooms and greens, and entirely customizable! #soup #thai #instantpot #gf #soyfree #vegan

Lentil soup is a classic, but this version is not. While I developed this recipe as another way to use up my pumpkin collection (see roasted pumpkin cranberry salad), pretty much any winter squash will due and it is a great way to use up a variety of other vegetables and greens. The Thai flavors and creaminess make just about anything work so this is the perfect refrigerator-clean-out soup! However do not skip the winter squash, as it is key to achieving the nice thick and creamy consistency. Yes there is some coconut milk, but the extra creaminess comes from the squash as it cooks down. Enjoy!

Serves 4-5

Ingredients:

Soup

1 Tablespoon coconut oil

1 Onion, chopped

1 Inch ginger, grated

6 Cloves garlic, crushed

2 Stalks lemon grass

2 Rounded tablespoons red curry paste

1 lb winter squash, sliced or cut into small cubes

1-2 Cups chopped additional veggies of choice (I like carrots and bell peppers)

1 Cup green lentils, rinsed

1 Can light coconut milk

2 Cups vegetable broth

1 Teaspoon salt

1 Lime, juiced

½ Cup cilantro, chopped

Marinated mushrooms

2 Cups sliced mushrooms of choice

¼ Cup low sodium tamari

2 Tablespoons maple syrup

1 Tablespoon sesame oil

1 Clove garlic, crushed

1 Lime, juiced

2-3 Cups greens of choice, chopped (I like kale, collard greens, or chard)

Garnish

Sliced red cabbage

Cilantro

CoYo Coconut yogurt

Directions:

1. For the marinated mushrooms, place the mushrooms and marinade in a sauté pan and set aside. If using collard greens, add them now. For less tough greens, leave them aside for now.

2. Set the InstantPot to the sauté setting and add the coconut oil.

3. Add in the onions and sauté until onions start to become translucent before stirring in the garlic, ginger, lemongrass, and curry paste. Once fragrant, add in the winter squash and additional veggies.

4. Next, stir in the lentils, coconut milk, vegetable broth, and salt. Change the InstantPot setting to pressure cook high, secure the lid, close the vent, and set for 12 minutes. Once the time is up, allow the soup to naturally release for at least 10 minutes before opening the vent.

5. While the soup is cooking, place the sauté pan with the mushrooms on medium heat and cook until the marinade is mostly absorbed. Add the greens if not already added and continue to cook until all the liquid is absorbed.

6. Once the pressure is released, stir in the cilantro, lime juice, and the majority of the mushrooms and greens. Add any additional salt if needed.

7. Dish the soup into four bowls and garnish each with the remaining mushrooms and greens, 1-2 tablespoons CoYo yogurt, cabbage, and cilantro.

8. Enjoy!