This simple soup is packed with flavour. If you want to make your own apple crisps for the garnish, just slice an apple (skin on) into slivers and bake at 150°C for 40 minutes or until golden and crisp.

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• Heat oil in a large saucepan on medium-high and add the cayenne, cumin and turmeric, stirring, until fragrant, about 1 minute.
• Add the onion, garlic and ginger and cook, stirring, until softened, about 8-10 minutes.
• Add the chopped apple and the lentils and stir to coat.
• Stir in the coconut milk and 1.2 litres water then bring to a boil.
• Reduce the heat and simmer, stirring occasionally, until the lentils are completely soft, 20–25 minutes.
• Add the lime juice and season with salt and pepper.
• Liquidise until smooth and return to the saucepan.
• To garnish, sprinkle with coconut flakes, sprigs of coriander, apple crisps and lime zest.