Start by dicing the yellow onion and sweet potatoes uniformly for even cooking. Mince the fresh ginger and garlic finely to release their bold flavors.

Give your brown lentils a quick rinse under cold running water until the water runs clear.

In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent and slightly tender.

Stir in the dried chili flakes, ground coriander, cumin, and turmeric. Cook these spices for about 1 minute until they become fragrant.

Next, incorporate the minced ginger and garlic into the mix, followed by a sprinkle of sea salt and black pepper.

Toss in the diced sweet potatoes and rinsed lentils, stirring them to coat with the aromatic blend.

Pour in the vegetable stock, ensuring everything is nicely submerged. Cover the pot, bring it to a boil, then reduce the heat and let it simmer for around 30 minutes.

Stir in the coconut milk and chopped kale, cover, and simmer for an additional 3–5 minutes.

Let the stew rest for about 10 minutes before serving it hot.