Add the lentils to a fine mesh sieve. Examine and remove any bad ones and rinse under the faucet.

Place the lentils in a small pot along with the water, bay leaf and kombu. The water should cover the lentils by about 2 inches. Bring the lentils to a boil, then immediately reduce the heat to low, cover the pot and cook for 20 minutes. The water should be a very gentle simmer with very few bubbles.

After the lentils have cooked for about 5 minutes, add the olive oil and onion to a very large pan and heat on medium. Sauté the onions for 2-3 minutes or until translucent. You can sauté them until they've fully caramelized as well.

Add the sliced Swiss chard to the pan and sauté for a minute. Then add the spiralized sweet potato and sauté for 3 minutes, using tongs to turn them. Lastly, add the sliced red cabbage to the pan and cook for one more minute, while tossing and stirring. Then transfer the salad to a large serving bowl.

At this point, the lentils should be nearly done. Drain and rinse them and add to the salad.

Top the salad with the toasted pine nuts, fresh herbs and Dijon vinaigrette. Toss everything together and serve warm.