If serving with baked kumara (sweet potato), preheat oven to 210C (410F).
Wash and dry kumara, cut in half lengthways, then rub with a little olive oil or coat with spray oil. Season well, then put in the oven to bake for 20-25 minutes, or until fork tender.
Cook the lentils in plenty of boiling water, for 20-25 minutes or until cooked but still retaining a little firmness. Drain, rinse and set aside to cool for 5-10 minutes.
While the lentils are cooking, wash, de-stem and slice your kale. Add it to a mixing bowl with 1 tbsp orange juice, 1 tsp olive oil and 1/4 tsp salt. Massage it by rubbing it between your hands for a few minutes, or until it noticeably softens and relaxes.
Dress the lentils with an additional 2 tbsp orange juice, 1 tsp olive oil, ground coriander and cumin seeds, and salt. Stir well.
When you're ready to serve, toss together the lentils, massaged kale, orange segments, dates, red onion, coriander and green olives. Remove kumara from the oven and serve alongside the salad while hot.