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Optional: Rinse the lentils under cold water until the water runs clear. Add them to a large bowl and cover with cold water. Soak for 2 hours to overnight in the fridge, then drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the onions and cook for 5 minutes, stirring regularly.
Add the garlic, ginger, spices, and tomato paste, and cook for 2 minutes while stirring.
Add the celery, sweet potatoes, lentils, and vegetable broth. Stir well, then cover and simmer for 45 minutes. Lower the heat about 10 minutes in, so it stays at a soft simmer. Check the sweet potatoes and lentils for doneness; both should be completely soft.
Stir in the coconut milk, kale, cilantro, and lime juice. Stir until the greens are just wilted. Adjust salt and pepper to taste.