• Cooking oil
• 1 pound leeks, cleaned and sliced
• 1-2 cloves garlic, minced
• ¼ cup cilantro, chopped
• 1 cup lentils
• 2 cups water/broth (more if needed)
• 1-2 Delicata squash, seeded, (optionally peeled), and cut into ¾” pieces
• 1 ½ cups mushrooms, chopped
• 1 TBLS soy sauce (or more to taste)
• Salt to taste

Heat oil in pot. Add leeks, garlic. Sauté 5 min. Add cilantro, lentils, liquid, and soy sauce. Bring to boil, simmer until desired al dente. Add squash and mushrooms and simmer until tender. Salt to taste and serve hot.  

I made this using red lentils and it needed quite a bit more liquid, just FYI.