In a Dutch oven, heat the oil over medium heat and add the onions, garlic and ginger until the onion is translucent - two to three minutes.
Add the tomato paste, curry powder, and red pepper flakes and cook for another minute or two until the bitterness is cooked out of the tomato paste.
Add the coconut milk and fire roasted tomatoes and cook for 1 minute. Next, add the red lentils followed by the vegetable broth. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Check seasoning level and add more salt and pepper or pepper if required.
In the final 2 minutes of cooking add the kale and cook until wilted.
Serve and enjoy!
Adapted from http://vegangela.com/2014/01/09/coconut-curry-lentil-soup/