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To a large pot, add the oil, water, coconut milk, diced tomatoes (with juices), broccoli, butternut squash, carrots, frozen green beans, red pepper flakes, salt (starting with ¾ teaspoon), garlic powder, and red lentils. Stir to combine.
Set the heat to high, cover with a tight-fitting lid, and bring the mixture to a low boil. Once it comes to a boil, remove the lid and reduce the heat to medium. Stir again, scraping off any lentils stuck to the bottom of the pot.
Simmer, covered, over medium heat for 15 to 20 minutes, stirring occasionally, until the lentils are soft and the veggies are just fork tender.
After cooking, remove the lid and stir in the apple cider vinegar, starting with one tablespoon and adding from there, to taste.
Season with more salt, if desired. Serve and enjoy. Refrigerate leftovers in an airtight container for up to 4 to 5 days.