Step 1

Rinse the lentils and inspect them to remove any bad lentils or debris.

Step 2

In a medium saucepan, add the lentils, water, bay leaf and kombu. Bring the water to a boil, then reduce heat to very low, cover the pot and and simmer for 16-20 minutes. The lentils should be soft but not at all mushy.

Step 3

Drain and chill the lentils for a couple of minutes. Add the diced cucumber, red onion, dates and parsley.

Step 4

Drizzle the lemon vinaigrette on top and toss to combine.