Discard the lentil’s soaking water and cook them in plenty of fresh water until tender.
Dice the onion, garlic, carrot, swede and celery and sautee in the olive oil for 10 minutes (starting with the onion) and then add these and the tomatoes to the lentils.
Simmer them together for another 10-15 mins adding the miso and ginger slices.
Chop the parsley or coriander finely and add to the soup for the last few minutes of cooking. Remove the kombu and ginger slices before serving and if necessary add some veggie stock to thin.