Rinse the lentils and inspect them to remove any bad lentils or debris.
In a medium saucepan, add the lentils, water, bay leaf and kombu.
Bring the water to boil, then reduce heat to very low, cover the pot and simmer for 16-20 minutes. The lentils should be soft but not all that mushy.
Drain and chill the lentils for a couple of minutes.
Add the diced cucumber, red onion, dates and parsley.
Drizzle with Lemon Tahini Dressing on top and toss to combine.