in a large dutch oven, over medium heat, add the olive oil and onion. Cook until translucent (2-3 minutes)
add garlic. cook for an additional minute until fragrant. Add the curry powder and paste. Stir well to incorporate and cook just until fragrant (30 second to a minute)
Add the chopped carrots, beans and rinsed lentils. Stir to coat with the seasoning and spices. Add a generous amount of salt and fresh cracked pepper.
Add the bone broth, stir and bring to a simmer. Cook (with lid off) for 15-20 nninutes until lentils and carrots are tender (but not mushy). Taste and adjust seasoning.
Add the coconut milk, chopped kale (it will look like a lot, but it wilts down), and the juice of one (or two) limes.
Cook for a minute or two until kale is tender. Taste and adjust seasoning.
To serve, add a sprinkle of cilantro and lime and enjoy!