Add onion and garlic to food processor and pulse 3-5 times. (Or mince) Set aside.
Add half a can of whole tomatoes and pulse until diced. Set aside. You can skip this and use diced tomatoes.
Set Instant Pot to sauté. Water sauté cumin seeds and mustard seeds for 2 minutes.
Add garlic and onion and sauté for 3 minutes. Add remaining spices and cook for one minute.
Add tomatoes, green lentils and water. Set Instant Pot to high pressure for 6 minutes and allow a natural release.
Add one can of coconut milk and kale. Close the Instant Pot lid and allow kale to wilt for 5 minutes.
Add soy sauce, tamari or Braggs Soy Seasoning and juice of half a lemon. Add salt to season.
Serve with rice, rice noodles or over a baked potato and top with cilantro and more fresh lemon juice. Enjoy!