De-stem and roughly chop kale. Place in a salad bowl, set aside.
Cook lentils per package instructions until they are tender but not mushy. Drain and rinse with cool water, set aside.
De-stem portobellos, brush both sides with olive oil. Heat a frying or grilling pan over medium heat. Cook portobellos, about 5 minutes on each side. Once cooked, cut into ½ inch strips.
Make the dressing by mixing olive oil, apple cider vinegar, and lemon juice. Add salt and pepper to taste.
Pour half of the dressing on the kale. Massage with your hands for 1 minute, evenly distributing the dressing on leaves.
Sprinkle lentils and pistachios into kale. Slice avocado and toss into salad.
Top with sliced portobello, salt and pepper to taste, the remaining dressing, and parmesan (optional).