Heat the olive oil in a large, heavy-based saucepan set over a moderate heat. Sear the chicken pieces until lightly golden all over, then remove from the saucepan and add the onion and sweat for 4-5 minutes, stirring occasionally.
Add the lentils, tomato and most of the apple and stir well to combine. Add all the spices along with 1 tsp of salt. Cover with the stock, add the chicken pieces back to the saucepan and bring to the boil, cooking for 4-5 minutes.
Reduce to a simmer for 15-20 minutes until the lentils are soft and the chicken is cooked through, with no pink showing. Stir in the coconut milk, bring back to a simmer and adjust the seasoning if necessary.
Ladle the soup and chicken into serving bowls. Sprinkle the coriander on top and serve alongside the remaining apple and the naan bread.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.