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Cook the cumin seeds and onion: Heat the oil in a medium-large saucepan over medium-low heat. Cook the cumin seeds for 1 minute, or until fragrant. (Or toast them without oil.) Add the onion and a dash of water or oil and cook them for about 3 minutes or until translucent.
Add the garlic, ginger, and green chili (if using). Cook the aromatics for about 1 minute more, or until fragrant.
Add the red lentils, oatmeal, and water. Bring the water to a gentle boil. Reduce the heat to low and simmer covered for about 20 minutes or until the oats are cooked al dente. Stir occasionally, adding water or nondairy milk until the desired consistency.
Add the spices: Remove the saucepan from the stove. Add the kale, turmeric, black pepper, long pepper, allspice, and salt to taste. Mix well until fully incorporated.
Serve warm or at room temperature.