Rinse 1 cup of green lentils under cold water. In a medium pot, combine the lentils with 3 cups of water, a bay leaf, and kombu. Bring to a boil, then simmer for about 20 minutes until tender.

Heat 2 tablespoons of olive oil in a large skillet. Add 1 finely chopped yellow onion and sauté for 2-3 minutes until translucent.

Stir in 4 cups of chopped Swiss chard and cook for about 1 minute until wilted.

Incorporate the spiralized sweet potatoes into the skillet and sauté for about 3 minutes until softened. Add 1 cup of thinly sliced red cabbage and cook for an additional minute.

Once lentils are cooked, drain and fold them into the skillet mixture, mixing gently.

Top the salad with 1/4 cup of toasted pine nuts and chopped parsley or cilantro. Drizzle with Dijon vinaigrette and toss to combine.