Ingredients:
500g green lentils
2-inch strip kombu 
2 tsp Sesame Oil or Organic Extra Virgin Olive Oil
1 large onion, thinly sliced into half moons
1 large carrot, diced
1 stick of celery, thinly sliced
2-3 pinches of sea salt
1 bay leaf
2 tbsp minced fresh basil or 1/2 tsp dried basil
1/8 - 1/4 tsp ground celery seed (optional)
2 tbsp (or to taste) Organic Brown Rice Miso or Organic Barley Miso, dissolved in 2 tbsp water 
Parsley sprigs to garnish

Method:
1. Wash the lentils and combine them with 8 cups water in a large saucepan. If desired for flavour, add the kombu. Bring to a boil and skim any foam that rises to the surface, then lower the heat and simmer with the lid ajar until the lentils are tender (approx 1 hour). Check occasionally, adding more water as needed. (It generally takes about 10 cups of water total, but adding it all in the beginning might result in a thin soup.)

2. Heat the oil in a large frying pan and sauté the onion over a medium heat for 2 to 3 minutes, or until it is translucent. Add the carrot and celery and a small pinch of the salt and sauté for a few minutes more. Add a little water if necessary to prevent scorching, then cover, and cook over low heat for 10 minutes. Remove from heat and uncover.

3. When the lentils are tender, add the sautéed vegetables, the other pinch of salt and bay leaf, and simmer for a further 20 minutes. Add a little more water, if necessary, and stir frequently to prevent scorching. (If the bottom burns, carefully pour the soup into another pot without scraping the burned portion.) Add the herbs and miso then simmer for 2 minutes more. Garnish with the parsley sprigs and serve hot.

Chef: John & Jan Belleme