Lightly coat the bottom of a medium saucepan with olive oil and heat over a medium high flame.
Add onion and garlic, and saute' about 3 minutes or until fragrant and translucent.
Add lentils, herbs, and a pinch of salt.
Cover with water.
Simmer about 25 minutes or until lentils are done.
Discard the herb stems and drain any excess water.
In a separate bowl combine shallots, vinegar, and oil, and season to taste with salt and pepper.
Whisk all ingredients together and then pour the dressing over the warm lentils.
Stir in kale ribbons and pomegranate seeds.
Serve at room temperature.
Garnish with chives or scallions.
*This recipe makes about 6 3/4 cups.*