Place a large pot over medium-high heat and melt butter. Add onion, celery, carrot, and jalapeno and sauté for 5 minutes. Add garlic, ginger, apples, and tomato and continue to sauté for an additional 3 minutes. Season with salt and pepper.
Add all the spices, thyme and lentils to the pot and sauté for 3 minutes. Add stock and bring to a boil. Reduce heat to medium, medium-low and simmer mixture for about 30 to 40 minutes or until lentils have cooked through.
Pour mixture into a blender or using and immersion blender, puree until smooth.
Pour mixture back into the pot and simmer for 2 minutes. Stir in coconut milk and adjust seasonings.
To serve: Place about ½ cup of rice at the bottom of each bowl and top with a ladle of soup. Top soup with shredded chicken, a sprinkle of raisins and finally the cilantro. Season with freshly cracked black pepper. Serve.