For serving: Naancooked rice or quinoa, chopped cilantro
Heat the oil in a medium sized pot over medium heat. Add the onion. Cook for 5-7 minutes, stirring every now and then, or until the onion is clear and soft. Add the garlic and ginger and cook for another 2 minutes, stirring constantly. Add the cumin, turmeric, coriander, and cinnamon; stir the spices with the garlic and onions for a minute, until everything is very fragrant.
Add the red lentils, sweet potato or winter squash, tomatoes, water, and salt to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Uncover the pot, give everything a stir, then add the kale. Once the kale is mixed in, re-cover the pot and cook for another five minutes. Finally, stir in the coconut milk or cashew cream.
Taste the mixture and adjust the salt as needed; add black pepper to taste, as well as some lime juice if desired. Serve with a cooked whole grain, naan, vegetables, or all of the above!
Leftovers will keep in an airtight container in the fridge for up to four days. They can be frozen for up to 6 weeks.