1. In a heavy bottomed soup pot, “sweat” onion, garlic and celery

in coconut oil on medium heat for approx. 15 min, stirring constantly.

2. Add apples and sweat for another 10 minutes, stirring constantly.

3. Stir in curry powder and 150 ml water or stock and continue

cooking for another 10 minutes, stirring frequently.

4. Add lentils and remaining liquid. Bring to a boil stirring constantly.

Reduce heat and simmer for 20 minutes.

5. Once lentils are fully cooked, add coconut milk mixture.

6. Liquefy with an emersion blender (hand held). Add lime juice.

Salt to taste.

Serves 6.