Step 1

Heat the vegetable oil in a large pot over medium-high heat. Add the cayenne, cumin, and turmeric. Stir for about 1 minute until fragrant.

Step 2

Add the chopped onions, garlic, and ginger. Cook, stirring occasionally, until softened—about 8 to 10 minutes.

Step 3

Stir in the chopped apple and red lentils, coating them in the spices and aromatics.

Step 4

Pour in the coconut milk and 5 cups of water. Bring the soup to a boil.

Step 5

Reduce the heat to low, cover partially, and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are completely soft.

Step 6

Stir in the lime juice and season with salt and freshly ground black pepper to taste.

Step 7

To make the apple crisps garnish: Preheat oven to 300°F (150°C). Thinly slice an apple with skin on into slivers. Arrange on a baking sheet lined with parchment paper. Bake for about 40 minutes or until golden and crispy, turning halfway through.

Step 8

Serve the soup hot, garnished with toasted coconut flakes, fresh cilantro sprigs, apple crisps, and a sprinkle of lime zest.