In a dutch oven or stockpot, melt the coconut butter over medium heat.
Add onions and curry powder; cook 2 minutes, stirring occasionally.
Stir in flour. Gradually add broth, constantly stirring until thickened.
Stir in lentils and salt. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
Stir in apple juice, sweet potatoes, and peas. Heat to boiling.
Reduce heat to low; cover and simmer 15 to 20 minutes, occasionally stirring, until vegetables are tender.
Serve with sour cream, fresh lime wedges, and fresh chopped cilantro, on a bed of fluffy basmati rice, or quinoa and toasty naan bread.