Before cooking, rinse red lentils under cold water until water runs mostly clear. Drain well.

In large pot, cook onions in olive oil over medium heat. Add a pinch of salt once onions are coated in oil. Continue to cook until just softened and translucent, about 2–3 minutes.

Add garlic, ginger, cumin, coriander and cayenne pepper. Stir constantly about 30 seconds until fragrant.

Add crushed tomatoes, water, carrots, sweet potato, red lentils, bay leaf and salt. Bring to gentle boil then reduce to low simmer and cook 25-30 minutes, until lentils and sweet potato are tender.

Turn off heat and remove bay leaf. Stir in peanut butter until fully dissolved.

With heat off, use hand blender directly in pot to blend about one-third of stew. This adds natural thickness while keeping some texture.

Return pot to low heat and add kale. Cook 1–2 minutes, until just tender.

Taste and adjust seasoning with salt if needed. Serve hot, finishing each bowl with plenty of freshly ground black pepper.

Just before serving, squeeze a little lime juice over each bowl, if desired.

When reheating, add water or vegetable broth as needed to loosen the stew, and adjust the seasoning with salt to taste.