Thoroughly rinse the lentils in a strainer then place them in a bowl. 

Add 2 cups of filtered water, stir with a spoon and cover. Leave to soak for 6-10 hours.

Add the contents of the bowl to a blender along with the kale and blend until very smooth (1-3 minutes). The mixture will be light and frothy.

Heat a non-stick pan over medium-high heat and drop 1/4 cupfuls of the mixture (stirring a little before scooping as it can tend to separate) into the frying pan, quickly spreading it with the back of a spoon to achieve the thickness and size you desire - I recommend around 7 inches and 3mm thick. Feel free to experiment a little though. 

Cook for 30-40 seconds on one side before flipping and cooking for a further minute or so. Flip onto a plate and repeat until the mixture is finished.

Best enjoyed fresh, although they can store in the fridge in an airtight container for up to 4 days (just like any bread they will be a little more dry compared to when fresh).