Rinse the lentils and drain well.
In your Instant Pot, push saute and add the onion, ginger and carrots. Season with a pinch of cumin, salt, and pepper, garam marsala and onion powder.
Cook until onions are soft.
Add the potatoes, and garlic, and stir to combine with spices - cook for an additionl 1-2 minutes.
Add your vegetable broth, and lentils and put the top on the Instant Pot. Seal the valve.
Set the pot for 20 minutes (manual/high pressure).
Once it comes to pressure, it will count down from 20 minutes. Once it beeps, allow the pressure to release naturally for 10 minutes, then do a quick release on remaining pressure.
Add coconut sugar (to sweeten slightly), as well as more salt and pepper, to taste.
If too thick, add an additional cup of broth.
Add the kale and cover just until tender.
Serve as is or, with crusty bread.