Pre-heat a 6-quart multi-cooker using the BROWN or SAUTE setting.

Add the oil and sauté the onion, carrots and celery until they start to become tender – about 5 minutes. Add the garlic, ginger, spices and salt and stir well. Sauté for a minute or two. (If your cooker doesn’t have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.) Stir in the tomato, apples and lentils and add the stock or water. Cover and slow cook on HIGH for 4 hours (or 8 hours on LOW).

Purée roughly half the mixture and return it to the pot. Stir in the coconut milk and season to taste with salt, pepper and a squeeze of lime. Thin the soup to your desired consistency with water.

Serve with fresh cilantro and roasted nuts on top.