Heat 3-4 tablespoons olive oil in a large kettle or pot.
Cook on med. high heat.
Add onions, leeks, garlic (finely diced), celery and carrots.
Caramelize until a hint of brown color appears.
Proceed to pour in 3 cups water, 3 tbsp Better Than Bouillon (NO Chicken Base), 1 can coconut creme, 2 cans coconut milk and drained Hunt's stewed tomatoes, 1/2 can pineapples (tidbits and juice from can), 1 stalk lemongrass and fresh thyme.
Cook until lightly boiling. Stir until No Chicken base dissolves.
Add rinsed lentils and split peas.
Stir together slowly.
Turn heat down to low/simmer.
Slowly add all spices: 2 tsp cayenne pepper, 1 tbsp Thai curry powder, 1 tsp garlic powder, 1 tsp salt, 1 tbsp cinnamon, 1/2 tsp nutmeg, a dash of ground cloves, 2 tsp oregano, 1 tsp basil, and pepper to taste.
Cook for 30 minutes covered or until lentils are soft.