1Heat the olive oil in a large pan over medium heat.
Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Stir in the curry powder, ground cumin, and ground coriander, and cook for another minute until fragrant.
Add the diced apple and cook for 2-3 minutes until slightly softened.
Stir in the cooked red lentils, coconut milk, and diced tomatoes.
Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
Season with salt and pepper to taste.
Serve the curry over cooked brown rice.