Soak Green Lentils (1 cup) in water. You don't have to soak for long, just pour warm water over the cup of lentils right before starting to make this dish and let sit until time ready to use.
Saute the Onion (1) in Extra-Virgin Olive Oil (2 tablespoon) on low heat until translucent and golden. Add the Garlic (3 clove) and sauté for another minute, or until fragrant.
Add Ground Cumin (1 1/2 teaspoon), Ground Allspice (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), Salt (1 teaspoon), and Black Rice (3/4 cup) and cook for another minute.
While letting the dry rice and spices cook, drain lentils and add to the pan.
Pour Water (4 cup) in and turn heat up to high. Stir up in Bay Leaf (2) and Cinnamon Stick (1). Once everything comes to a boil, turn the heat down to low and cover. Let simmer for 20 minutes.
Add the Baby Kale (4 cup) and cook covered for another 5 minutes, or until most of the water is absorbed.
Remove cinnamon stick and bay leaves, and serve warm.