Heat olive oil in a large soup pot over medium heat.

Add onion, carrots, and celery, and sauté for 5–6 minutes until softened.

Stir in garlic, ginger, and diced apple, cooking for 1 minute until fragrant.

Add curry powder, cumin, turmeric, paprika, and cinnamon. Stir well to coat vegetables.

Add red lentils, potato, vegetable stock, tomato purée, and a pinch of salt and pepper.

Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, or until lentils and vegetables are soft.

Stir in coconut milk and simmer for another 5 minutes.

Blend half or all of the soup depending on desired texture using an immersion blender or standard blender.

Stir in fresh lemon juice and adjust seasoning to taste.

Serve hot, garnished with fresh coriander or parsley, with cooked rice if desired.