Heat coconut oil on medium heat and add carrot, onion, celery, apple and jalepeno.
Sweat vegetables for 5-10 minutes until starting to soften, then add a generous pinch of salt, garlic, ginger, curry, cumin and garam masala. Cook for another 2 minutes until spices are fragrant.
Add lentils and vegetable broth, stir to combine, and bring to a low boil.
Add rice or coconut flakes (if using).
Cover and simmer for 40 minutes until vegetables and lentils are soft.
If you like a smoother texture, puree soup using an immersion blender, food processor or blender.
Garnish with cllantro and red onion and serve.