Heat a drizzle of olive oil in a large saucepan over medium-low heat. Add the cumin seeds and sauté for about 1 minute until they become aromatic. Then, introduce the diced onion and cook for 3 minutes, stirring occasionally, until it turns translucent and slightly softened.

Stir in the minced garlic, ginger, and green chili peppers (if desired). Sauté for another minute until the flavors meld.

Add the rinsed red lentils, steel-cut oats, and 4 cups of water to the saucepan. Stir to mix well. Increase heat to bring to a gentle boil, reduce to low, cover, and simmer for about 20 minutes.

Once lentils and oats are tender, remove from heat and stir in chopped kale, turmeric, black pepper, allspice (if using), and salt.

Scoop the savory oatmeal into bowls and serve warm, or let it cool to room temperature if preferred.