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Heat the olive oil in a large stockpot over medium heat
Once the oil is glistening, add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes
Add the ginger and garlic and cook until fragrant, another 1 to 2 minutes
Stir in the curry powder and cinnamon.Pour in the stock and coconut milk and stir to combine
Stir in the sweet potatoes, lentils, and salt
Increase the heat to high, and bring the soup to a boil
Reduce the heat to a simmer, cover and cook, stirring occasionally, until the sweet potatoes and lentils are tender, about 20 minutes
Uncover and stir in the kale and cook until the kale is wilted, 3 to 5 minutes.Ladle the soup into bowls and serve warm.