Place lentils in a sieve and rinse. Then put lentils in a pot with water, a pinch of a salt, bring to a boil and simmer for 30 minutes. Drain and rinse.
Meanwhile place a pan on medium heat, add the oil and wait 30 seconds.
Drop in the sliced garlic, turmeric, cinnamon, cumin, red chili flakes. Stir around to coat the pan and garlic, then add in the almonds.
Toss, then let them sit, undisturbed for 2 minutes, mix around, let them sit again for another 2-5 minutes. Until almonds and garlic have started to brown. Keep shaking the pan and watching so they don't burn!
Once browned, place them on a plate or tray (you can line it with paper towel) to stop them from cooking in the pan. Sprinkle with salt and pepper.
Reserve the cooking oil and place in a measuring cup. Add in extra virgin olive oil so the total oil comes to 1/4 cup. Then add in the rest of the dressing ingredients.
Cut the kale and place it in a large bowl. Pour in the lentils. Pour in the dressing and toss around. Then toss in the nuts and olives.