Heat the coconut oil in a stock pot over medium heat.
Add onions and sauté for 4 minutes.
Add in the garlic and sauté 1 minute more.
Add the turmeric, curry and salt and stir for another minute until combined and fragrant.
Add in the broth and tomatoes and bring to a boil.
Add in the lentils. Lower heat to medium low and simmer for 15 minutes.
Stir in the coconut milk and kale and cook until the kale is just wilted.
Stir in the fresh cilantro.
