Cover lentils and bay leaf with water and bring to a boil on the stovetop. Simmer for 12 minutes or until tender.
Meanwhile, add the butter or olive oil to a skillet. Saute the onion until translucent, 3-5 minutes. Add garlic, kale, and red pepper flake if using. Saute until the kale is wilted, about 2 minutes.
Combine the cooked lentils and kale mixture with the panko, parmesan, tomato paste, Dijon, basil, salt and pepper. Taste test and adjust seasonings. Add the egg and flour and stir to evenly combine.
Form lentil mixture into small fritters using 2-3 tablespoons each. You should get 10-12 fritters.
Place fritters in a skillet and cook until brown on each side and the egg is set.
Serve fritters with Greek yogurt for dipping.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/lentil-kale-fritters/