2 cups shredded cooked chicken (use the breast meat from a rotisserie chicken or poach 1 pound of chicken breasts)
1 tablespoon fresh lime juice
1/2 cup roughly chopped cilantro leaves, divided
Heat oil in a large heavy pot over medium heat. Add onion, garlic and ginger to the pot and cook, stirring, for 3 minutes. Add squash and 1 teaspoon salt. Cook, stirring, for 3 minutes longer. Add curry powder and pepper. Cook, stirring constantly, for 1 minute, to toast the curry powder. Add lentils, broth and water. Bring to a boil, lower to a simmer and cook, uncovered for 25 minutes. Stir in shredded chicken, lime juice and 1/4 cup cilantro. Cook for another minute or so, just until everything is heated through.
Serve in bowls with a generous sprinkle of cilantro to garnish