In a large soup pot, combine the Red Lentils (1 1/2 cup) and Vegetable Broth (5 cup), and bring to a boil over low heat, stirring occasionally. Once boiling, reduce to a simmer and allow to cook for about 20 minutes, or until tender.
Meanwhile, heat Coconut Oil (1 tablespoon) over medium-low in a large saute pan. Add in the Ground Turmeric (3/4 teaspoon), Curry Powder (1/2 teaspoon), Ground Cardamom (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Crushed Red Pepper Flakes (to taste), and Ground Nutmeg (1 pinch).
Saute for about one minute, then add in the Yellow Onion (1). Cook for about 5 minutes, or until onions are limp.
Add in Fresh Lemongrass Paste (1 tablespoon), Ginger Paste (1 teaspoon), Dried Thyme (2 teaspoon), and Garlic (1 clove).
Continue to saute for another few minutes, then remove from heat. Add Coconut Milk (1 can) as well as cooked onions to the lentil mixture and stir.
Add in Kale (1/2 bunch), Lemon (1), Vegan Sugar (1 tablespoon), and Kosher Salt (1/2 teaspoon). Cook for 5 minutes over low heat, or until kale is tender.
Serve hot and topped with a liberal amount of Fresh Cilantro (1/2 cup) and a sprinkle of Unsweetened Coconut Flakes (to taste).