Rinse 1 cup of green lentils under cold water. Place them in a pot with 3 cups of water, 1 bay leaf, and a 4-inch piece of kombu seaweed. Bring to a boil, reduce to a simmer, and cook for about 20 minutes until tender. Remove bay leaf and kombu before setting lentils aside.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 sliced yellow onion and sauté for 2–3 minutes until translucent.

Add 3 cups of sliced Swiss chard to the skillet with the sautéed onions. Cook for about 1 minute until the chard wilts.

Add 2 cups of spiralized sweet potatoes to the skillet and cook for an additional 3 minutes, stirring gently.

Mix in 2 cups of sliced red cabbage and sauté for another minute until just softened.

Transfer the sautéed vegetables to a bowl. Drain and rinse the cooked lentils and mix everything together.

Sprinkle 1/4 cup of toasted pine nuts and chopped parsley or cilantro over the mixture. Drizzle with Dijon vinaigrette and toss gently.