• Soak the lentils for about 4 hours or overnight. Drain the soaking water and place the lentils in a pot with abundant lukewarm water. Bring to a boil and discard the white foam that forms on top.
• Add the kombu sea vegetable and the bay leaves.
• Bring to a boil and simmer for about 25 minutes or until the lentils start to become tender but not overcooked. Add the sea salt and cook for 5 minutes longer.
• In another pot bring water to a boil and add a generous pinch of salt. Boil the carrot cubes for a few minutes until cooked but still a bit crunchy. In the same water boil shortly the celery cubes in the same way as the carrots.
• Drain the lentils well from the cooking water and allow to cool.
• Meanwhile soak the cranberries in cold water for 10/15 minutes. Drain the cranberries and chop them roughly.
• Thinly slice both green and white part of the spring onions.
• Mix the lentils gently with the chopped cranberries and spring onions, carrots and celery.

For the Dressing:

• Combine all of the dressing ingredients together and blend with a hand mixer. Add the chopped herbs.
• Toss your dressing into the lentil mixture to taste (you may not need all at once).Let the lentil salad stand for about 1 hour to absorb the flavours. Serve at room temperature and enjoy!