Wash and chop about 2 cups of kale into bite-sized pieces. Peel and slice 2 Japanese sweet potatoes into rounds about 1/2 inch thick. Rinse dried lentils under cool water and soak for 30 minutes.

In a large pan or skillet over medium heat, drizzle 2 tablespoons of olive oil. Add 1 diced onion and 3 minced garlic cloves, cooking for about 3-4 minutes until soft and fragrant.

Stir in the sweet potato rounds and cook for an additional 5-7 minutes, stirring occasionally until they begin to soften and caramelize.

Add in 2 cups of rinsed canned lentils, the chopped kale, the juice and zest of 1 lemon, and 1 cup of coconut milk. Stir well to combine.

Allow the mixture to simmer on low heat for about 10-15 minutes, covered, until the kale has wilted.

If the mixture is too thick, stir in a splash of water or vegetable broth to achieve desired creaminess.

Once heated through and creamy, remove from heat. Drizzle with tahini and chili oil to taste. Serve warm.