Mulligatawny soup

I guess this is an Anglo-Indian recipe that came about under the British Raj. It raises some interesting cultural questions, but it also works well as a relatively quick and simple dish. This one is adapted somewhat from the Wanderlust Kitchen's recipe. Good stuff all told.

Ingredients:

1 biggish onion, diced
1 carrot, peeled and diced
1 chilli or to taste, diced
3-4 garlic cloves, minced
2 cm or so ginger, diced
1 biggish or 2 small apples, peeled, cored, diced
1 or 2 400g tins tomatoes, depending on taste
1 tbsp curry powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp Provencal herbs (or thyme)
1/4 tsp cardamon
Pepper to taste
2/3 cup red lentils (uncooked)
1 litre chicken stock
1 can coconut milk
Spring onions and coriander to serve

Cook onion, carrot and chilli for 5 min or until onion is soft. Add garlic, ginger, apples, and tomato and cook for a few minutes, then add spices and mix in. Add lentils and stock, bring to boil and then cook for 30 minutes on low heat. Once done, add coconut milk, heat once more, then serve with spring onions and/or coriander. Add bread of your choice too.