Heat a tablespoon of oil in a large skillet over medium heat. Add in the lentils and water or broth, bringing to a boil for 5-7 minutes.

Add the diced sweet potatoes, reduce heat to medium-low, cover, and simmer for 15-20 minutes until tender.

Fold in the chopped kale, cooking for another 4-5 minutes until it wilts.

Lower the heat and stir in the cream and lemon zest and juice, mixing for 2-3 minutes.

Adjust seasoning with salt and pepper, then simmer for an additional minute.

Serve warm, drizzled with tahini or chili oil if desired.