Bring 3 cups of water to a boil then add the lentils and simmer for about 10-15 minutes or until tender. Meanwhile, heat the oil and saute the onion, garlic, and jalapeno, until soft, about 4 minutes or so. Stir in the squash, tomatoes, broth, cumin, chili powder and simmer for about 10-15 minutes or until the squash is tender. Add the lentils and bring to a simmer. Season with cayenne pepper to taste. Serve with grated parmesan cheese on each bowl.
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