Cooking: Heat half the oil over very low heat. Stir in the garlic and cumin and cook stirring until the garlic releases its aroma. Stir in the auyama and lentils and cook stirring for a minute. Pour in the water and stir in salt and paprika and cover. Simmer until all the liquid has evaporated.Remove from the heat and cool to room temperature.
Pureeing: Add the lemon juice and puree in the food processor.
Serving: Garnish with the extra oil and minced parsley. Serve with casabe or toasted bread.