Heat up a large pot or dutch oven on the stove over medium heat, then add the olive oil and let it warm up for a minute or two.

Add the onions and sweet potato. Add salt and pepper to taste. Stir occasionally and cook for 5-8 minutes, until the onions are translucent.

Add the coconut milk, veggie broth, curry powder, cumin, garam masala, chili powder, cinnamon and lentils. Stir everything well and bring it to a boil. Then cover the pot and reduce to a simmer. Simmer until the lentils are cooked, about 15-17 minutes. I recommend checking on it and giving it a stir halfway through cooking.

When the lentils are cooked, add the kale, stir. Taste the soup and adjust spices, flavors and salt at this point. If you want less liquid, let the soup simmer for 7-10 minutes.

Finally, turn off the heat and add the cilantro and juice from one lime. Stir to incorporate.

Divide the soup into meal prep containers. Let it cool for about 20 minutes before sealing and storing in the fridge.