Denise says:

  • Apple and lentils are both biblical foods and this is a tasty combination that works well especially as part of the Rosh Hashanah celebrations.
  • Family gatherings might not be too large this year, but celebrating with good food is always on the agenda and menu!
  • Garnishes on soups add the final finesse and another dimension -well worth the extra effort!
  • Preparation Time:  20 minutes
  • Cooking Time:  35 minutes
  • Serves:  6 people


  • 1 tablespoons vegetable oil
  • Pinch cayenne pepper
  • 1/2 teaspoon ground cumin
  • 2 teaspoons ground turmeric
  • 2 large onions – peeled finely chopped
  • 2 garlic cloves – peeled and finely chopped
  • 3cm piece ginger, peeled, finely chopped
  • 1 large apple (unpeeled) -cored and roughly chopped
  • 300g red lentils
  • 400ml tin coconut milk
  • Juice of 1 lime
  • Salt & freshly ground pepper – to taste
  • Garnish:
  • Toasted coconut flakes, sprigs of coriander leaves Apple crisps – just slice an apple, skin on into slivers – bake 150C, 40 minutes or until golden and crispy!
  • Lime zest


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