Turn your Instant Pot to SAUTE mode. Melt your chosen fat until it's hot. Add in the chopped onions and cook until translucent, about 4 to 5 minutes. Stir in the minced garlic along with curry powder and turmeric, cooking for another 30 seconds until fragrant.

Add grated ginger, red lentils, sweet potatoes, carrots, and broth. Lock the lid onto the Instant Pot and ensure the vent valve is set to 'sealing.' Cook on HIGH pressure for 5 minutes before performing a quick release of pressure.

Set the Instant Pot back to SAUTE mode. Add in coconut milk, sliced kale, and black pepper. Stir well and let it cook for another 3 to 5 minutes until the kale has softened. Turn off the heat and squeeze in lemon juice and add fresh cilantro before serving.

For stove top: Melt fat in a large soup pot over medium heat. Sauté onions until translucent, then add garlic and spices. Mix in ginger, lentils, and veggies. Bring to boil, then reduce heat to simmer covered for about 20 minutes until lentils are soft.

For slow cooker: Sauté onions first, then scrape them into the slow cooker. Add ginger, lentils, veggies, and broth. Cook on LOW for about 5 to 6 hours before stirring in coconut milk and kale towards the end.