Preheat the oven to 400°F. Place each cod fillet on a square of parchment paper. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and top with lemon slices and half the parsley. Fold the parchment into sealed parcels and set them on a baking sheet.

Bake the parcels for 12 to 15 minutes until the cod flakes easily with a fork.

While the cod bakes, combine the lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 20 minutes until the lentils are tender. Drain any excess liquid if needed.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the kale and cook, stirring often, for 5 to 7 minutes until it wilts and turns bright green. Season with salt and pepper.

Remove the cod parcels from the oven and carefully open them. Serve the fish over the lentils with the sautéed kale on the side. Sprinkle the remaining parsley on top.