In a colander or strainer, rinse lentils until water runs clean.
In a medium saucepan, combine lentils with two cups water and the bay leaf. Bring to a boil then reduce heat and allow to simmer for 20 minutes. Remove from heat, drain water, and set lentils aside to cool.
In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. When shimmering, add garlic and shallot and cook, stirring frequently until fragrant, about 90 seconds. Add kale, season with salt and pepper and sauté for three minutes. Add chicken stock and reduce heat to low. Cover with a lid and cook until kale is wilted and tender, about 10 minutes. Add in the lentils and continue cooking for an additional three minutes, then remove from heat.
In another skillet over medium-high heat, warm 1 tablespoon of olive oil. Working carefully, add halloumi into skillet and cook until golden brown, about three minutes. Flip halloumi pieces and repeat, then remove from skillet and cool on paper towel-lined plate.
Spoon lentil-kale mixture into a bowl. Top with halloumi pieces, pomegranate seeds, and mint leaves.
Photography by Jillian Guyette. Recipe development by Robert Luessen.