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In a saucepan set over medium-high heat, sauté onion and squash cubes in oil for 5 minutes. Season with salt and pepper.
Add garlic, ginger and spices and cook for 1 minute, stirring. Add coconut milk, vegetable broth and lentils and bring to a boil.
Simmer, uncovered, stirring frequently for about 20 minutes or until squash cubes and lentils are very tender.
Garnish with fresh cilantro. Serve with naan bread.
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