Add all of the spices and stir to coat the vegetables.
Add the apples, diced tomatoes, lentils, and broth. Bring to a boil, then simmer for 30 minutes.
With an immersion blender, puree most of the soup. I leave a few little chunks for texture.
Stir in the coconut milk. Add salt and pepper to taste.
Notes
For my cooking demonstration on Facebook, I pre-cooked the lentils in the microwave (10 minutes, with the broth) and apple (5 minutes). Still, I like to simmer the soup a full 30 minutes to develop flavor.I find this doesn't need salt because it has so many spices.Garnish the soup with some toasted cashews, or chopped green onion, or a drizzle of plant-based yogurt.