Lentil-Vegetable Stew

1 cup lentils, washed
1 onion, finely diced
1 stalk celery, finely diced
1-2 carrots, cubed or small dice
1 inch piece kombu
2 cups spring water
¼ tsp sea salt or 1 ½ Tbsp soy sauce
2 Tbsp parsley minced, or scallions finely sliced, for garnish
Layer the kombu, celery, onion, carrot and lentils in a pot and gently cover with water.
Cover and bring to a boil.
Reduce the flame to medium-low and simmer 45-50 minutes.
Add sea salt and simmer for another 10 minutes.
Serve garnished with freshly chopped parsley, or scallions.

Chickpea Hummus

1 cup dried chickpeas; soak overnight and discard soak water
Juice of 1-2 lemons
2-3 Tablespoons, chopped scallion
2-3 cloves of garlic sauteed in olive oil with pinch of sea salt
2-3 Tablespoons tahini
2 Tablespoons umeboshi vinegar
1 inch piece of kombu
Water to cover the chickpeas
Cover the beans by 2 inches of water in pressure cooker. Bring to a boil and skim off foam. Pressure cook for 1 hour. When cool, blend all ingredients and adjust taste. Garnish with chopped scallions or lemon wedges and serve with rice, or bulgur or couscous salad, or pita bread, chips or crackers or a dip for blanched vegetables.