The Kombu added a really nice flavour to the lentils, and I added some spinach to increase the veggie content of the meal which was a nice added texture. I served this with egg fried rice and some tamarind sauce which added a bit of spiciness when eaten with the lentils. On reflection this was a huge amount of food, but delicious.
175g brown lentils, washed (I used a tin of green lentils!)
1 strip of kombu
2 bay leaves
1 onion, diced small
2 carrots, diced small
Finely chop spring onions or chives.
Bring lentils, kombu, bay leaves and water to a boil, add vegetables and cover and cook on a medium flame for 45mins.
Check that the lentils are well cooked and soft.
Dilute 1 1/2 tsp miso with a small amount of water and add to the lentils, along with the mustard and tahini to taste.
Cook over a low heat for 5 mins more and then discard the bay leaves and blend to a smooth consistency.
Serve with finely chopped spring onions or chives.