In a large saucepan or soup pot, heat coconut oil over medium low heat. Add onion, green pepper, carrot and garlic and cook and stir until soft and lightly golden, about 10-12 minutes. Stir in tomato paste and cook and stir 3-4 minutes more. Stir in rice and then stir in lentils. Add vegetable broth, basil, thyme, salt and pepper. Simmer about 40-50 minutes, stirring occasionally, until rice and lentils are tender. Add kale and simmer about 5 minutes more, until it wilts. Adjust for seasoning, remove fresh thyme sprig if using, and serve.