Mulligatawny Soup (Dal Shorba)

200g dried red lentils

50ml vegetable oil

15-20 black peppercorns

2 star anise

1 fresh or dried red chilli, cut in half

½ tsp fennel seeds

½ tsp cumin seeds

100g sliced fresh pineapple

1 small red onion, thinly sliced (70g)

1 small carrot, thinly sliced (50g)

½ green apple, cored and thinly sliced (60g)

1 fresh green chilli, halved lengthways

1 tbsp grated or finely chopped fresh ginger

1 ½ tsp fine sea salt

50g fresh or desiccated coconut

2 tbsp Madras curry powder

1 ½ tsp ground turmeric

cooked basmati rice

cooked shredded chicken (optional)

4-6 tbsp coconut milk

handful of chopped fresh coriander

1 lime, cut into wedges