In a large pot, heat 2 tbsp. oil over medium. Add the onion, garlic and spices. Season with salt and pepper and cook, stirring, until softened, about 5 minutes. Add the tomato paste and cook, stirring constantly, until the tomato paste darkens, about 2 minutes. Stir in the lentils and then the stock; bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are soft and begin to fall apart, about 20 minutes.
Meanwhile, in a small bowl, mix the apple, cilantro and 1 tbsp. oil; season.
In a blender, puree half the soup. Return to the pot; stir in the coconut milk; season. Drizzle each serving with oil and top with the apple mixture.