Heat evoo in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno (if using), saute for 4 to 5 minutes or until the onions have softened.

Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, add curry powder and stir. Add lentils, chicken and water and bring to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.

Remove chicken and shred. Meanwhile use an immersion to lightly puree soup, leaving some chunks to add a nice texture, as desired.

Return shredded chicken to pot, add coconut milk, taste and adjust salt and pepper to taste.

Serve topped with cashew and scallions along with naan bread for dipping.