1 cup onions, diced
3 cloves garlic, finely chopped
1 cup red lentils
1 strip kombu seaweed
1 teaspoon miso

Place onion and garlic in the bottom of a pot.
Wash lentils and kombu and add to the pot.
Cover with water and cook for 35-40 minutes – keep topping up with cold water as necessary to prevent burning.
Stir frequently.
Mix miso with a small amount of the cooking liquid and then add to the pot.
Cook for a further 5 minutes.
Serve.