Take away the first layers of the leaves of the kale. Then take away the others one by one.
Cut away the central part of each leaves.
Boil in water in a casserole for 10 minutes. Drain away the water.
Cut the core of the kale, carrots, onion and garlic clove in small pieces.
Cook the lentils according to instructions on the packages with the onion, garlic clove, carrots and kale core pieces.
Cut the gorgonzola in pieces and add in the hot lentils and mix.
Start the oven at 170 degrees Celsius.
Cover a rectangular baking form with the bigger Kale leaves. Make sure you have leaves that hangs well over the edges.
Pour evenly a layer of lentils in the form. Sprinkle some bacon on top.
Add a new layer of cabbages. Line more of the lentils and bacon. Repeat until the form is full.
Close the leaves on top of the last layer.
Place in the middle of the oven for 30 minutes.
Take out from the oven and turn upside down on a serving plate.
Cut in large slices and serve together with a fresh green salad.