Winter Vegetable Mulligatawny Soup

Name: 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