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Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion and sauté for 3 minutes, until translucent. Then, add the mushrooms and cook for another 2 to 3 minutes, until they have wilted slightly. Finally, add the ginger, garlic, curry powder, and cinnamon stick; sauté for 1 minute, until the spices are fragrant.
add the sweet potato, lentils, broth, and coconut milk to the pot and mix well. Bring to a boil over high heat, then reduce the head to medium/medium low. Simmer for 20-25 minutes, until the lentils are tender.
turn off the heat and mix in the kale and lemon juice. Season with salt and pepper to taste, if desired. Transfer the soup into serving bowls and enjoy warm. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.