How to Make It
Place kale, 2 tablespoons of the oil, and 1 teaspoon of the salt in a large bowl. Using your hands, massage kale until evenly coated with oil and slightly wilted, about 30 seconds. Set aside.
Heat a medium skillet over medium-high. Add coriander seeds, and toast, stirring occasionally, until fragrant and slightly darker in color, 2 to 3 minutes. Transfer seeds to a cutting board. Using a mortar and pestle or the bottom of a bowl, lightly crush seeds.
Add crushed coriander seeds, red wine vinegar, garlic, pepper, 1/4 cup of the oil, and remaining 1/2 teaspoon salt to a medium bowl, and whisk together. Add tomatoes, and toss to coat in dressing; set aside.
Heat remaining 1 tablespoon oil in skillet over high. Add halloumi, and cook, turning once, until golden and crisp, 2 to 3 minutes per side. Transfer slices to a plate, and let stand until cool enough to handle, 2 to 3 minutes. Cut into 1/2-inch pieces.
Add halloumi, lentils, and tomatoes with vinaigrette to large bowl with kale; toss to combine.