Optional quick soak lentils (skip if using red lentils): Place the lentils in a heat-safe bowl and cover with boiling water from a kettle or saucepan. Let soak for up to 30 minutes (maximum) while you prep the other ingredients. Drain and rinse before adding to the pan.

Cook aromatics: Heat a drizzle of broth or olive oil in large shallow pan over medium heat. Sauté onion, ginger, garlic, bay leaf, and cinnamon for about 4 minutes, or until onions soften and edges start to brown.

Bloom the spices: Add cumin, coriander, garam masala, turmeric, black pepper, and chili powder. Stir until the spices bloom and smell fragrant (about 1 to 2 minutes). Add a splash of broth to prevent the spices from sticking to the pan.

If using sweet potato, stir it in now and cook 2 minutes to begin softening.

Add the lentils and stir for another minute.

Pour in vegetable broth and bring to a simmer over medium-low heat. Cook for about 7 minutes, or until lentils and sweet potato are just tender. (If you did not soak the lentils beforehand, cook for about 20 minutes, or until they are just tender. If using red lentils, add the unsoaked lentils and cook for about 15 minutes.) add more broth as needed.

Stir in the tomato sauce, then add the kale (if using) and cook for about 3 minutes, or just until tender.

Add your desired cream and warm through.

Optional for serving: Finish with a squeeze of lime, season to taste, and sprinkle with fresh cilantro before serving.