Winter Vegetable Mulligatawny Soup

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

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