Ingredients

• 3 tablespoons extra-virgin olive oil, divided

• 1 medium onion, finely chopped

• 2 medium carrots, finely chopped

• 1 medium parsnip, peeled and finely chopped

• 4 cups peeled diced acorn squash or butternut squash

• 1 medium green apple, peeled and finely chopped

• 1 tablespoon curry powder

• 3 cloves garlic, minced, divided

• 1 teaspoon grated fresh ginger

• 4 cups low-sodium vegetable broth

• 1 (14 ounce) can no-salt-added diced tomatoes

• ½ cup red lentils, picked over and rinsed

• 2 whole-wheat naan flatbreads, halved

• ¼ cup chopped fresh cilantro, plus more for garnish