Then add the lentils, broth and bay leaves. Stir, cover the pot and simmer for about 15 minutes or until the lentils are tender. Add in the butternut squash and coconut milk and stir. Simmer until the butternut squash is tender, about 7 minutes.
Lastly, toss in the kale and cook for 1 minute or until it is tender and bright green. Taste and season with more salt and pepper if necessary and serve warm.