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Heat 2 tablespoons olive oil in a large pot. Add 1 large onion (chopped), and 2 carrots cut into thin discs. Sauté for 3 minutes.
Add 3 cloves garlic and 1 teaspoon ginger (grated), 2 teaspoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, ¼ teaspoon red pepper flakes, and sauté 1 more minute. Stir often.
Add 5 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, 1 cup dried lentils, 1 pound potatoes, and 5 ounces kale. Season with 1 teaspoons salt and ⅛ teaspoon black pepper and simmer for about 30 minutes or until the lentils are cooked.
Taste and adjust for salt before serving. We recommend serving it with brown rice, a squeeze of lime juice, a dollop of Greek yogurt, pickled red onions, chopped scallions.